African Yam Stew

4 servings

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 kale
2 tablespoons fresh lemon juice
1/2 teaspoon black pepper
1 tablespoon Braggs liquid aminos or tamari
chili sauce

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.

Add the remaining stock, yams, chickpeas, rice and salt; simmer for 45 minutes.

In small bowl, blend the peanut butter with 1/2 cup of liquid from the stew to make a smooth paste. Stir into the stew along with the greens and cook for 5 minutes.

Stir in the lemon juice, pepper and tamari or Braggs; add chili sauce to taste. Adjust seasonings and serve.