Ingredients

2 tsp ground cumin

1/2 tsp cinnamon powder

1/2 tsp coriander

1 tsp sweet paprika

1/4 tsp chili powder

1/4 tsp black pepper

1/8 tsp ground cayenne

1 - 15 oz can garbanzo beans

2 medium sweet potatoes, cut into 1/2-inch chunks (about 3 cups)

1 cup yellow onion, diced

1/2 cup red bell pepper, diced

4 garlic cloves, minced

1 tsp peeled and minced ginger root

1 - 28 oz can diced tomatoes

1/2 cup natural peanut butter - no salt or sugar added

2 1/2 cups vegetable stock

3 cups chopped kale

Instructions

1. In a small dish, mix together the dried spices. Set aside.

2. Heat a large pot over medium heat. Add the onion, bell pepper, garlic, and ginger. Cook for about 3 minutes, stirring occasionally and adding a tsp or 2 of water if things begin to stick to the bottom of the pan.

3. Add the spice mixture, tomatoes, sweet potatoes, garbanzo beans, and peanut butter, stirring until the peanut butter is mixed in.

4. Stir in the vegetable stock. Bring to a boil. Reduce heat to maintain a slow simmer, cover at an angle leaving space for steam to escape. Simmer for 20 minutes, stirring every 7 minutes or so making sure you don’t have anything sticking to the bottom.

5. Remove lid, add kale, and simmer an additional 10 minutes uncovered, or until sweet potatoes are tender.

You can serve it in a bowl “as is”, or if you want to kick it up a notch, serve over quinoa, whole wheat couscous, or brown rice. Delicious reheated for leftovers.

Yields 4-6 servings