African Peanut Stew

1 T. olive oil
1 c. finely diced onion
3 cloves garlic, minced
2 T. minced fresh ginger
1 habanero chile pepper, seeded and minced
4 c. vegetable broth or water
1 15-oz. can crushed tomatoes
1 large carrot, diced
1 medium sweet potato, peeled and diced
Chicken legs or thighs (optional)
1/4 c. creamy peanut butter
1/2 t. ground coriander
1/4 t. cayenne pepper
2 c. packed chopped spinach or packed de-stemmed, chopped kale
1/4 c. packed chopped cilantro
Salt and pepper
Cooked rice or quinoa for serving
1/4 c. chopped unsalted peanuts

In a 6-quart stockpot over medium heat, warm the oil until it shimmers. Cook the onion until translucent, about 3 minutes. Add the garlic, ginger, and habanero chile pepper, cooking for another 30 seconds. Add the broth or water, tomatoes, carrot, sweet potato, and peanut butter. If using chicken, season chicken with salt and pepper and add to pot.

Cover, reduce heat to medium-low, and simmer for 10 minutes or until the sweet potato is tender. Stir in the coriander, cayenne, spinach or kale, and cilantro. Simmer an additional 3 minutes, until the spinach or kale is wilted, then season with salt and pepper to taste. Serve hot over rice or another grain. Top each serving with chopped peanuts.

Can be cooled, covered, and stored in the refrigerator for up to 5 days.

Serves 4.

Adapted from The Leafy Greens Cookbook, p. 29.