Zimbabwean Dovi Mushroom and Peanut Stew

Ingredients

• 1 tbsp vegetable oil
• 1 small onion, diced
• 250 g mushrooms, sliced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 can diced tomatoes
• 3/4 cup vegetable stock
• 1/3 cup natural peanut butter
• 1 can chickpeas, drained
• 3 cups chopped collard greens
• 1 tbsp lime juice
• 2 tbsp chopped cilantro
• Salt and black pepper
• 2 cups cooked rice or another cooked grain, for serving

Steps

1. Heat oil in a wide pan and brown the mushrooms for 5 minutes. Add onion and cook until softened.
2. Add garlic, ginger, coriander, and cayenne; stir for 30 seconds so the spices bloom without burning.
3. Pour in tomatoes, stock, and chickpeas. Simmer for 8 minutes while you whisk the peanut butter with a little hot liquid.
4. Stir in the loosened peanut butter and simmer 3 minutes until the sauce is creamy and coats the chickpeas.
5. Fold in collard greens, cover for 3 to 4 minutes, and cook until the leaves are tender.
6. Finish with lime, cilantro, salt, and pepper. Serve with rice or a cooked grain.

Allergen note: Contains peanuts; check stock for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.