Heat two tbsp stock in large pot.
Add onion and sauté for five minutes. Add more stock if necessary.
Add remaining stock, chickpeas, rice, and salt. Simmer for 45 minutes.
In a small bowl, blend peanut butter with 1/2 cup of liquid from the stew into a paste.
Stir paste into stew with collard greens and cook for five minutes.
Stir in lemon juice, pepper and tamari.
Add chili sauce or tobacco to taste.
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|Serving Size: 1 Serving (384g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 60 (14%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 1173.3mg||40 %|
|Potassium 707.5mg||19 %|
|Total Carbohydrate 77.2g||23 %|
|Dietary Fiber 12.2g||49 %|
|Sugars, other 65g|
|Protein 16g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 424
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