- 3 cups uncooked brown rice
- 3 medium yellow onions
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 tablespoons minced ginger
- 4 garlic cloves, minced
- 1 tablespoon cumin
- 2 teaspoons ground coriander
- 1/4 cup tomato paste
- 4 cups vegetable stock
- 2 14-ounce cans chickpeas, rinsed and drained
- 1 14-ounce can crushed tomatoes
- 3/4 cup creamy peanut butter
- 1/2 cup roasted peanuts, plus more for garnish
- 6 cups kale, stems removed, chopped
- Chopped fresh cilantro, for garnish (optional)
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Medium pot with lid
- Large stock pot with lid
- Wooden spoon
- Can opener
1. Cook rice.
In a medium pot with a lid, combine brown rice with 6 cups of water. Bring to a boil, then cover and reduce heat to low. Cook 45 minutes, until liquid is absorbed and rice is cooked through. Prepare stew while rice cooks.
2. Prepare stew.
Roughly chop one onion. Cut the remaining two onions into six wedges each and set aside. Heat olive oil in a large stock pot over medium heat. Add chopped onion, season with salt and pepper. Cook, stirring occasionally, until onion starts to soften, about 2 minutes.
Reduce heat to low. Add ginger, garlic, cumin, and coriander. Stir ingredients until fragrant, about 1 minute. Add tomato paste and stir to combine. Add stock, chickpeas, crushed tomatoes, peanut butter, peanuts, and onion wedges, and stir.
Bring to a gentle boil over medium-high heat, then reduce the heat to low. Simmer 25 minutes, stirring occasionally.
Increase heat to medium-low. Add chopped kale and cover pot as stew continues to simmer. After 5 minutes, remove the lid and stir cooked kale into stew. Season to taste.
3. Serve and garnish stew.
Prepare bowls of rice topped with stew. Garnish with chopped peanuts and chopped cilantro.
- Add ingredients to stew
- Garnish bowls
This plant-based stew, adapted from traditional African peanut soup, is hearty and filled with unexpected nutty flavor. It freezes beautifully, so don’t be afraid to make a full batch even if you’re only cooking for a few people.