Adapted from Oh She Glows
1 T garlic oil
2 bell peppers, chopped into ½-inch pieces
1 jalapeño pepper, seeded and diced
1 medium sweet potato, peeled and chopped into ½-inch pieces
1 (28-ounce) can diced tomatoes, with juice
⅓ cup peanut butter
4 cups low FODMAP chicken or vegetable broth (can use water in a pinch)
1½ tsp chili powder
1 (15-ounce) can chickpeas, drained and rinsed
2 cups kale, stemmed and cut into small pieces
Fresh cilantro leaves, for serving
Roasted peanuts, chopped, for serving
Heat garlic oil over medium heat in a large saucepan. Add peppers and jalapeno and saute until softened, 3 minutes. Add sweet potatoes and can of tomatoes + juice. Turn heat to medium high and simmer for 5 minutes.
In a small microwavable bowl, add peanut butter and 1 cup stock. Microwave until peanut butter begins to melt (this makes it easier to mix). Whisk together to a creamy consistency.
Add the peanut butter mixture, the rest of the stock, and chili powder to the saucepan. Cover and reduce heat to medium-low. Simmer until the sweet potato is tender. Add kale and chickpeas and simmer for a few minutes more. Season with salt and pepper.
Serve with cilantro and chopped peanuts as garnish. It's great on its own, or served over brown rice or quinoa.