African Tomato Peanut Stew with Chickpeas

Ingredients

• 2 cans (15 oz each) Chickpeas
• 1 can (28 oz) Crushed Tomatoes
• ⅓ cup Creamy Peanut Butter
• 1 bunch Curly Kale
• 1 whole Yellow Onion
• 4 cloves Garlic
• 1 tbsp Fresh Ginger
• 1 tsp Ground Cumin
• ¼ tsp Cayenne Pepper
• 1 cup Vegetable Broth
• 1 tbsp Olive Oil
• 2 cups Jasmine Rice
• ¼ cup Roasted Peanuts

Instructions

1. Cook jasmine rice according to package directions.
2. Heat olive oil in a large pot over medium heat. Sauté onion 5 minutes. Add garlic, ginger, cumin, and cayenne. Stir 1 minute.
3. Add crushed tomatoes, vegetable broth, and peanut butter. Stir until peanut butter dissolves. Bring to a simmer.
4. Add chickpeas and kale. Cook 12–15 minutes until kale is tender and stew has thickened. Season with salt to taste.
5. Serve over rice topped with chopped peanuts.