For 4-6 Servings
1 cup chickpeas, soaked
1 cup black eyed peas (or azuki beans), soaked
1 big bunch spinach, collards or chard, (or beet greens)
4 cloves garlic, minced
1 yellow onion, cubed
1 leek, cut into rings
olive oil or peanut oil
1/2 tsp chili flakes, more if you dare
1 tsp curry powder
1/4 tsp cayenne
1/4 tsp grated nutmeg
1 cup crushed tomato
3 okras cut into slices
2 medium yams or sweet potatoes, peeled and cubed
1/3 cup peanuts
hot water or broth
Bring water to boil and cook chickpeas and beans, (preferably in a pressure cooker), until tender, set aside.
While the beans are cooking, heat another pot with water. Clean spinach or other greens, remove stems and cut into 1″ strips. Cook in boiling water for abt. 8-10 minutes, drain and set aside.
Heat little oil in a pan or wok add garlic, onions and then leeks, cook until tender. Add spices and salt to taste and simmer for abt. 1 minute.
Add sweet potatoes and okra and cook for abt. 10 minutes, add some water or broth if needed.
Then add the crushed tomato, beans and chickpeas simmer the whole stew for 10 more minutes.
Grind the peanuts in a blender and add about 1/3rd cup of boiling water. Blend mix until smooth and add the peanut sauce to the bean and potato mix. Finally add the cooked greens and season to taste. The peanut sauce is more obvious when the dish cools down slightly. ©2012Sabineart.com