Ingredients
- 2 tbsp neutral oil (e.g. canola)
- 1 medium onion, diced
- 4 cloves garlic
- 1 jalapeno, diced with seeds
- 2 inches fresh ginger, grated
- 1 tbsp cumin
- 2 tsp corriander
- 2 tsp paprika
- 2 tbsp tomato paste
- 4-6 cups vegetable broth more for thinner stew/soup
- 1 can chickpeas
- 1 small butternut squash, cubed
- 1 cup creamy salted natural peanut butter
- 2 tsp harissa paste optional
- 1 bunch tuscan kale, chopped
- salt and pepper, to taste
- crushed peanuts and cilantro, for garnish
Instructions
- Heat oil in a large saute pan over medium heat. Add onions, garlic, jalapeno, and ginger and cook for 3 minutes..
- Add cumin, coriander, paprika, cook 1 minute. Stir in tomato paste, vegetable broth, chickpeas, butternut squash, and peanut butter until well combined. Increase heat to a boil, then reduce to simmer and cook for 20-25 minutes, or until butternut squash is tender.
- Add harrisa paste (optional) and kale. Cook for another 5 minutes on low heat. Taste stew and season with salt and pepper until seasonings reach your desired taste. If using salted peanut butter, you may not need any additional salt. Garnish with chopped nuts and chopped cilantro. Enjoy!
Notes
Instead of peanut butter, you can substitute sunflower butter or tahini for a nut free version! If using tahini, add about half of the amount that the recipe calls for.
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