Our Family Recipes

6 Servings

• 1 Tbsp neutral oil
• 1 onion, diced
• 2 Tbsp garlic or 6 cloves, minced
• 2 Tbsp ginger or 2 inches, minced
• 1 jalapeño pepper, seeded and diced

• 1/4 tsp cayenne
• 1/4 tsp cinnamon
• 1/4 tsp cloves
• 1 tsp coriander
• 1 1/2 tsp cumin
• 1 tsp pepper
• 1/2 tsp thyme
• 1 tsp turmeric

• 2 cups vegetable broth
• 1 lb sweet potatoes, 1/4 inch cubes
• 2 tsp coarse sea salt
• 1/2 cup peanut butter
• 15 oz can chickpeas, drained and rinsed
• 28 oz can tomatoes, crushed or diced, on top

• 15 oz can or 4 cups spinach, kale (stems removed) or other dark greens, roughly chopped
• 1/2 cup cilantro, chopped
• 2 Tbsp lime juice or 1 lime

1. Press Sauté on the pressure cooker. Add oil, and when hot, add onion for 3 to 4 minutes. Add garlic, ginger and jalapeño for 1 to 2 minutes.
2. Add cayenne, cinnamon, cloves, coriander, cumin, pepper, thyme, and turmeric and for 30 seconds.
3. Press Cancel. Add the broth, potatoes, salt, peanut butter, and chickpeas, and stir. Add tomatoes on top, not sirred.
4. Pressure cook on high for 5 minutes. Natural release.
5. Add kale, cilantro, and lime juice, stir and cover to allow greens to wilt.