1 tsp extra virgin olive oil
1 medium sweet onion
3 cloves garlic, minced
1 red pepper, diced
1 jalapeno, seeded and diced (optional)
1 medium sweet potato, peeled and chopped into 1/2 inch pieces
1 – 28 oz. can diced tomatoes, with their juices
S & P
1/3 cup natural peanut butter
4 cups vegetable broth
1 1/2 tsp chili powder
1/4 tsp cayenne pepper (optional)
1 – 15 oz. can chickpeas, drained and rinsed
2 handfuls baby spinach or kale (destemmed)
Fresh cilantro or parsley
Roasted peanuts, for garnish
TIP: stir in some leftover rice