{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Chickpea and peanut stew with sweet potato and kale",
 "description": "A vegan chickpea, sweet potato and kale stew in a tomato and peanut butter broth, made in one pot for a winter dinner, with about 370 mg sodium a serving.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "6 servings",
 "totalTime": "PT1H10M",
 "recipeIngredient": [
  "1 tbsp olive oil",
  "1 large onion, diced",
  "1 tsp garlic powder",
  "2 tsp ground cumin",
  "2 tsp ground coriander",
  "1 tsp ground ginger",
  "1 tsp smoked paprika",
  "¼ tsp cayenne",
  "4 cups sweet potato, peeled and cut in ¾-inch cubes",
  "3 cups (2 cans, 15 oz each) no-salt-added chickpeas, drained and rinsed",
  "1¾ cups (one 14.5 oz can) no-salt-added diced tomatoes, with their juice",
  "½ cup unsalted smooth peanut butter",
  "6 cups chopped kale, stems removed",
  "3½ cups water",
  "¾ tsp salt",
  "2 tbsp lime juice"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oil in a big pot over medium heat. Cook the onion for 5 to 6 minutes, until soft and just starting to brown."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the garlic powder, cumin, coriander, ginger, paprika and cayenne. Cook 30 seconds, until fragrant."
  },
  {
   "@type": "HowToStep",
   "text": "Add the sweet potato, chickpeas, tomatoes with their juice and 2½ cups of the water. Bring to a boil, then turn down to a steady simmer, cover, and cook 35 to 40 minutes. At 5,300 ft water boils near 203 °F, so the sweet potato needs about a quarter longer than the usual 25 to 30; go by the fork, not the clock."
  },
  {
   "@type": "HowToStep",
   "text": "When a cube of sweet potato mashes easily, press about 1 cup of the chickpeas and potato against the side of the pot with a spoon. This thickens the stew without cream or coconut milk."
  },
  {
   "@type": "HowToStep",
   "text": "Put the peanut butter in a bowl. Ladle in 1 cup of the hot liquid from the pot and the last 1 cup of water, and whisk until smooth. Pour it back into the pot and stir."
  },
  {
   "@type": "HowToStep",
   "text": "Add the kale and simmer, uncovered, 8 to 10 minutes, until the kale is tender and the stew coats a spoon."
  },
  {
   "@type": "HowToStep",
   "text": "Off the heat, stir in the salt and lime juice. Add more lime before more salt."
  },
  {
   "@type": "HowToStep",
   "text": "Cool in shallow containers within 2 hours, then refrigerate. Reheat leftovers to a boil, stirring, or to 165 °F, adding a splash of water if thick. Freezes in 2-cup tubs for 3 months; thaw overnight in the fridge."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 6",
  "calories": "397 kcal",
  "proteinContent": "15.3 g",
  "carbohydrateContent": "52.7 g",
  "fatContent": "16.3 g",
  "saturatedFatContent": "2.9 g",
  "sugarContent": "at least 13.1 g (1 row carries no value)",
  "sodiumContent": "370 mg",
  "fiberContent": "13.2 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/chickpea-peanut-stew.jpg",
 "imageAlt": "Chickpea stew with cubes of sweet potato and kale in a tomato and peanut butter broth, in a bowl",
 "url": "https://asharedpalate.com/chickpea-peanut-stew"
}