Cooking Instructions

• In a large saucepan, heat the olive oil over medium heat. Add the onion, sweet potato, salt, and red pepper flakes and cook, stirring frequently, until the onion begins to brown, 6 to 8 minutes.
  1 tablespoon olive oil, 1 yellow onion, 1 large sweet potato, 0.75 teaspoon salt, red pepper flakes
• Add the tomato paste and garlic and cook, stirring constantly, for 2 minutes.
  2 cloves garlic, 2 tablespoons tomato paste
• Stir in chickpeas and their liquid, diced tomatoes, coconut milk, and peanut butter. Increase the heat to medium-high and bring to a simmer. Cover, reduce the heat to low, and simmer until the sweet potato is tender, about 15 minutes, stirring occasionally.
  30 oz chickpeas, 14 oz diced tomatoes, 14 oz full-fat coconut milk, 1/3 cup creamy peanut butter
• Remove pot from heat and stir in lime zest and juice. Season with salt to taste. Divide into bowls and top with peanuts and cilantro. Serve with rice, if desired.
  zest from one lime plus one teaspoon lime juice, 1/2 cup dry-roasted peanuts, 1/2 cup fresh cilantro, rice