Adapted from Oh She Glows
Ingredients
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
Instructions
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.
Photo by Louis Hansel on Unsplash