African Yam Stew

I made this last night and it was great! Very simple and very good for you. I tasted it before adding the lemon juice and I think that I liked it better without, but the recipe (from a nutrition book - Becoming Vegetarian) called for it, so I've included it below. I added some cooked tomatoes at the same time as the yams. I used 2 very rounded teaspoons of some Chinese Chili Garlic sauce I had in the fridge. I ate it with a dolop of yogurt. Nothing else needed, it's a complete meal. My boyfriend ate it with Pita though. I can't wait for the leftovers tonight :-)

• Ready In: 55 mins
• Serves: 4

Ingredients

• 4  cups vegetable broth
• 1  chopped onion
• 2  cups  peeled and diced  yams
• 1  cup canned chick-peas
• 1  cup  uncooked brown rice
• 1⁄4 teaspoon salt
• 1⁄4 cup peanut butter
• 2  cups  chopped  collard greens or 2  cups kale
• 2  tablespoons fresh lemon juice
• 1⁄2 teaspoon black pepper
• 1  tablespoon  Braggs liquid aminos or 1  tablespoon tamari
•  chili sauce

Directions

1. Heat 2 Tblsp of stock in a large pot. Add the onion and saute over medium heat for 5 minutes, adding more stock if necessary.
2. Add the remaining stock, yams, chickpeas, rice and salt; simmer for 45 minutes.
3. In small bowl, blend the peanut butter with 1/2 cpu of liquid from the stew to make a smooth paste. Stir into the stew along with the greens and cook for 5 minutes.
4. Stir in the lemon juice, pepper and tamari or Braggs; add chili sauce to taste.
5. Adjust seasonings and serve.