Easy and delicious! The original recipe is made on the stove top but last time we made this we used the Instant Pot. Directions for both are below!
This recipe is from Fresh Off the Grid:
Ingredients:
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 medium sweet potato, chopped into ¼ inch cubes
- 2 cups broth
- 1 (14.5oz) can diced tomatoes
- ¼ cup peanut butter
- 2 teaspoons New Mexico chili powder
- 1 (14.5 oz) can chickpeas, drained
- 2 cups tuscan (aka lacinato or dino) kale, destemmed and chopped
- brown rice
Stove Top Directions:
- Saute the onion in water for about 5 minutes, until translucent and just starting to brown in spots. Add the garlic and saute until fragrant, about 1 minute.
- Add the sweet potato, broth, tomatoes & their juices, peanut butter, and chili powder. Stir well to ensure the peanut butter is thoroughly mixed in and there’s no clumps remaining. Simmer, uncovered, for about 15-20 minutes, or until the sweet potatoes are tender.
- Once the sweet potatoes are tender, add the chickpeas and the kale. Stir to combine and heat until the chickpeas have warmed through and the kale has wilted.
- Serve over brown rice.
Instant Pot Directions:
- Use the saute feature on the instant pot to saute the onion in water for about 5 minutes. Add the garlic and saute until fragrant, about 1 minute.
- Add all other ingredients, EXCEPT the kale and rice.
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Set to manual, high pressure for 10 minutes.
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Let it release naturally.
- Once the pressure comes down naturally, stir in the kale.
- Serve over brown rice.
VegansNaturally 