African Peanut Stew

Fantastic!!! Adapted from the recipe on budgetbytes.com.

1.25 LB Sweet Potatoes (1 large) peeled and chopped. 1/2 inch pieces.
1 Medium White Onion, chopped
1 Piece of Ginger about 1 inch long, peeled and chopped
4 Cloves Garlic chopped
2 tsp Cumin
1/2 tsp Red Pepper Flakes
6 oz can of Tomato Paste
1/2 Cup Natural Peanut butter (smooth or crunchy)
6 Cups Vegetable Broth (I love the broth cubes from Rapuzel)
1/4 Cup of some kind of small pasta shape or break up some spaghetti (don't go over 1/4 cup. The ratio is FINE)
1 Bunch of Kale cleaned and chopped. Sub collards if you prefer.
Cilantro for garnish if desired


Put a soup pan on Medium. Add some oil maybe 2 T to start. Chop up the sweet potato and add to the pan start to sauté. Chop white onion and add to the pan. Chop up the ginger and add to the pan. Chop up the garlic and let it sit. Stir the pot until the onions are soft and the sweet potato is softening. Add the Garlic and 2 tsp cumin and 1/2 tsp red pepper flakes. Stir for a minute. Add the tomato paste and the peanut butter and stir it up. Add the 6 cups of broth and the pasta. Cook this at a slow boil until the pasta is cooked. Smash some of the sweet potatoes to help thicken the soup. Add the chopped kale and cook for another 2 minutes. Salt to taste. Done!