African Stew

Yummy, yummy! And an excellent way to get your dark leafy greens in (along with PB, and c'mon, who doesn't like PB?!)

It's from the cookbook, Cooking Vegetarian by Vesanto Melina & Joseph Forest. My friend, Lisa Q., made this for me and I've been hooked ever since. I can't make it without thinking about her!

Makes 6 cups

4 c vegetable stock
1 chopped onion
2 cloves garlic, minced
2 c peeled, diced yams
1 c cooked chickpeas
1/2 c brown rice
1/4 tsp salt
1/4 c peanut butter
2 c chopped kale
2 TB lemon juice
tamari or soy sauce (optional)
hot sauce

In large pot over medium heat, saute onion and garlic in 2TB stock until soft. Add remaining stock, yams, chickpeas, rice and salt; simmer covered for 45 minutes.

In small bowl, blend peanut butter and 1/2 c of liquid from stew to make smooth paste. Stir into stew along with kale and cook for 5 minutes. Stir in tamari if using.

Serve with lemon wedge and hot sauce.