AFRICAN PEANUT STEW

1T EVOO
1 Med Sweet Onion, Chopped
3 Cloves Garlic, Minced
1 Red Bell Pepper, Diced
1 Jalapeño, Seeded (optional) & Diced
1 Med Sweet Potato, Peeled & Chopped, 1/2 inch Cubes
1 28oz Can Crushed Tomatoes with Juice
1/3 Cup Peanut Butter
4 Cup Vegetable Broth, More if Needed
1 1/2t Chili Powder
1/4t Cayenne
1 15oz Can Chickpeas, Rinsed & Drained
Salt & Pepper to taste
2 Handfuls Spinach or DeStemmed & Torn Kale
Fresh Cilantro or Parsley for Garnish
Roasted Peanuts, Crushed for Garnish
1.  Lg Saucepan, heat oil on med heat; add onion & garlic & sauté 5 min
2. Add peppers, jalapeños, sweet potato & tomato; raise heat & simmer 5 min
3. Med bowl whisk peanut butter & 1 cup of vegetable broth until zero clumps; stir into the veggies along with the rest of the broth, chili powder & cayenne.
4. Cover saucepan with lid, reduce heat to med-low & simmer 20 min or until sweet potatoes are  fork tender.
5. Stir in chickpeas & spinach; cook until spinach wilts.  Salt & pepper to taste.
6. Ladel.  Garnish.  Enjoy!!!

RECIPE COMPLIMENTS OF MY FRIEND JANIS NELSON!