In a stockpot over medium heat, sauté onions, garlic, ginger and jalapeño in a few teaspoons of oil or water until soft and fragrant.
Stir in sweet potatoes, red pepper, chickpeas, broth, tomatoes, and spices. Bring to a boil.
Stir in peanut butter and reduce heat to low. Cover and allow to simmer for 15-20 minutes.
Add in collard greens then cover and allow to simmer for 3-5 more minutes until wilted. Add salt to taste and serve with cilantro and chopped peanuts.
Notes
You can also make this in a slow cooker by simply adding all ingredients at once.
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