Thick stew with peanuts and red beans

Ingredients:

• 4 cups chopped kale or spinach
• 1 tbsp extra-virgin olive oil
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 1 large red bell pepper, thinly sliced
• 1 large sweet potato, peeled and cut into 1cm thick pieces.
• 1 teaspoon grated fresh ginger
• 0.5 tsp ground cumin
• 1/4 tsp cayenne pepper, optional
• 2 cups vegetable broth
• 1 can (400g) canned chopped tomatoes, roasted over a fire, with juice
• 1 can (425 g) kidney beans, rinsed
• 1/3 cup peanut butter
• 1/4 cup chopped roasted peanuts

Preparation:

1. Steam the kale until tender, about 5 minutes. Drain thoroughly, squeezing out any remaining liquid, and set aside.
2. Heat olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic, bell pepper, and sweet potato. Cover and cook until soft, about 5 minutes. Add the ginger, cumin, and cayenne pepper, if using, and cook for 30 seconds.
3. Add the broth, tomatoes and their juices, and salt to taste. Bring to a boil, then reduce heat to low, add the beans, and simmer until the vegetables are tender, about 30 minutes.
4. In a small bowl, stir the peanut butter into 1 cup of the hot stew liquid, stirring until smooth, then pour the mixture back into the pan. Add the cabbage. Serve the stew hot, sprinkled with chopped peanuts.