Recipe by Katie Mae
Makes 6–8 Servings | Ready in 35 minutes | Stores 1 week in fridge
1 onion, chopped
1–2 tablespoons jalapeno pepper, minced
1 tablespoon ginger, ground
1 tablespoon garlic granules
2 teaspoons cumin, ground
2 teaspoons coriander, ground
¼ teaspoon crushed red pepper
6 yams, peeled and chopped
2 cups water
24 oz tomatoes, chopped (canned or fresh)
1½ cups cooked garbanzo beans (15-oz can, drained and rinsed)
1½ cups cooked black eyed peas (15-oz can, drained and rinsed)
½ cup unsweetened almond or peanut butter
1½ cups organic corn
1 bunch collards or kale, chopped
- In a large pot over medium heat, add onion, pepper, ginger, garlic, cumin, coriander and red pepper. Cover and sauté for a few minutes, until the onions become translucent. Stir frequently to prevent the vegetables from sticking.
- Add yams, water, tomatoes, beans and nut butter. Bring to a boil, reduce heat and simmer for 20 minutes.
- Stir in corn and collards and cook for about 10 more minutes, until yams and greens are tender. Serve warm.
To make this dish a little lighter, serve over raw leafy greens. For extra heartiness, serve over brown rice or other whole grain.