While traveling in Zimbabwe, I fell in love with dovi, a traditional dish comprised of peanut butter, spices, and vegetables—basically, my life in a bowl. I recreated it with sunflower seed butter, which offers twice as much fiber and just as much protein as peanut butter, is mold-free, and has a way better fatty acid profile. Yes, you can have thirds.
SERVES 4
2 tbsp coconut oil
4 garlic cloves, minced (replace with 1 tsp asafetida for Pitta)
1 medium yellow onion, diced (replace with 1 fennel bulb for Pitta)
1- to 2-in piece fresh ginger, peeled and grated
1 large sweet potato, peeled and cubed
1 large carrot, chopped
2 celery stalks, chopped
1 tsp turmeric
1 tsp ground coriander
1⁄2 tsp ground cumin
1⁄4 tsp cinnamon
1⁄3 tsp fenugreek
1⁄4 tsp cayenne pepper
1 tbsp coconut aminos or tamari (optional)
3 tbsp tomato paste (omit for Pitta)
3⁄4 cup sunflower seed butter
4 cups low-sodium vegetable broth or water
11⁄2 cups cooked chickpeas
1⁄2 bunch collard greens, chopped
1⁄4 tsp sea salt
fresh cilantro, to garnish
sunflower seeds, to garnish
1 In a Dutch oven or large pot, heat the oil over medium-high heat. Add the garlic, onion, and ginger, and sauté for 5 minutes until soft. Add the sweet potato, carrot, celery, spices, and coconut aminos and sauté for 1 minute more.
2 Add the tomato paste, sunflower seed butter, and vegetable broth. Bring to a boil, then reduce heat to medium-low. Simmer for 25 minutes, covered, until the sweet potatoes are soft.
3 Using the back of a spoon, smash some of the sweet potato to thicken the stew. Stir in the chickpeas and collard greens and simmer for 5 minutes more. Season with salt and serve garnished with cilantro and sunflower seeds.
Multi-cooker: Use the sauté function to cook vegetables as directed in Step 1. Add the ingredients in Step 2 and pressure cook on high for 10 minutes. Let the pressure release naturally. Stir in the ingredients in Step 3 and use the sauté function to simmer.