Ingredients
4
cups of vegetable broth
2
cups of peeled and diced yams
1
cup of canned chick-peas
1
cup of uncooked brown rice
2
cups of choppedcollard greens or 2 cups kale
2
tbsp. of fresh lemon juice
1
tbsp. of Braggs liquid aminos or 1 tbsp. of tamari
Directions
1.
Heat 2 tbsp. of stock in a large pot.
2.
Add the onion and saute over medium heat for 5 minutes, adding more stock if necessary.
3.
Add the remaining stock, yams, chickpeas, rice and salt; simmer for 45 minutes.
4.
In small bowl, blend the peanut butter with 1/2 cup of liquid from the stew to make a smooth paste.
5.
Stir into the stew along with the greens and cook for 5 minutes.
6.
Stir in the lemon juice, pepper and tamari or Braggs.
7.
Add chili sauce to taste.
8.
Adjust seasonings and serve.
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