Our Family Recipes

6 Servings

• 4 Tbsp or water or 1 Tbsp neutral oil
• 1 onion, diced
• 2 Tbsp garlic or 6 cloves, minced
• 2 Tbsp ginger or 2 inches, minced

• 1/4 tsp cayenne
• 1/4 tsp cinnamon
• 1/4 tsp cloves
• 1 tsp coriander
• 1 and 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
• 1 tsp coarse sea salt
• 8 Tbsp 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

1. Press Sauté on the pressure cooker. Add water or oil, and when hot, add onion for 3 to 4 minutes. Add garlic and ginger 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 stirred.
4. Pressure cook on high for 5 minutes. Natural release.
5. Add greens, cilantro, and lime juice, stir and cover to allow greens to wilt.