Add the onions, carrot, celery, garlic, and ginger to a heavy stock pot with a splash of water and simmer for a few minutes, until the onion is tender.

Add all of the ingredients up to chickpeas and bring to a boil.

Reduce heat and simmer for 30-40 minutes, or until sweet potatoes are cooked through and fork-tender. Taste and add a few more teaspoons of peanut butter powder if it isn’t as “peanut” as you would like

Add collard greens and lemon juice and simmer for about 5 more minutes.

Serve plain as a stew or over brown rice. Add optional toppings of chopped peanuts and cilantro