Catherine Perez, MS, RD
1 can chickpeas, rinsed and drained
1⁄2 medium white or red onion, diced
1 (6 oz) can tomato paste
1 tbsp minced garlic
1 inch fresh minced ginger or 1 tsp ginger powder
2 tsp smoked paprika
2 tsp ground cumin
2 cups sweet potatoes, cubed into 1-inch pieces
1⁄3 cup chunky peanut butter
1⁄4 cup red lentils
1⁄4 tsp salt, or to taste
3 cups vegetable broth
5 collard leaves, cut into strips
For Instant Pot, add all ingredients except collards to cooking pot. Stir to evenly distribute and seal pressure cooker completely. Set pressure cooker to Manual for 10 minutes and allow pressure to naturally release. Unseal pressure cooker and stir in collard green strips to naturally wilt from the heat of the stew.
If cooking on stove top, add onions to a large pot and sauté for 3 minutes on medium heat. Add garlic, ginger, cumin and smoked paprika, allowing seasonings to become fragrant (about 2 minutes). Add in chickpeas, lentils and tomato paste and fold into onions and seasonings.
Add in vegetable broth and peanut butter. Give the mixture a good stir to evenly mix. Bring mixture to a boil. Reduce heat back down to a simmer and cover with lid, allowing stew to cook for about 20 minutes or until sweet potatoes are cooked all the way through. Turn off heat and add in collard green strips, stirring to incorporate into stew. Season stew to taste and serve with scallions, cilantro and avocado to your liking.