Adapted from Ali Lopez
2 tablespoons coconut oil
1 medium onion, chopped
2 celery stalks, chopped
2 carrots, chopped
1 sweet potato, peeled, diced
2 tablespoons peeled, minced fresh ginger
4 cloves garlic, minced
1 teaspoon salt
6 cups water
1 bunch collard greens, kale, or chard, ribs removed, leaves chopped (save the chard stems for another use)
3/4 cup unsalted peanut butter (chunky or smooth)
1/2 cup tomato paste
1 tablespoon red chili paste
1 14 oz can chickpeas, drained, rinsed or 2 cups cooked chicken, chopped
1/4 cup coconut milk, optional
1/4 cup chopped peanuts, for garnish
1 green onion, sliced
- Heat oil in a large soup pot. Add the onion, celery, carrots, sweet potato, ginger, garlic and salt. Cook over medium heat until vegetables soften, about 7 minutes.
- Add the water, tomato paste, chili paste, and peanut butter. Stir to incorporate the peanut butter as the liquid heats. Bring to a boil, reduce heat and simmer for 15 minutes until veggies are tender. Add greens and simmer until softened, about 5 more minutes. Add coconut milk if desired.
- Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts and sliced green onion.