1 tablespoon canola oil
1 medium yellow onion, diced
1 yellow or red bell pepper, seeded and diced
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1 cayenne or serrano chile, seeded and minced
2 cups vegetable stock
2 cups tomato juice
1 14-oz can stewed tomatoes
medium sweet potato, diced (about 2 cups)
1 tablespoon dried parsley
1 1/2 teaspoons dried thyme
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 cup chunky peanut butter
2 cups shred red Swiss chard or spinach
Saute onion, bell pepper, garlic, ginger and chile in oil about 4-5 minutes.
Stir in stock, tomato juice, tomatoes, sweet potato and seasonings and cook 25 minutes over medium heat, stirring occasionally until potato is tender.
Stir in peanut butter and mix well.
Stir in chard and return to gentle simmer, stirring frequently.
Remove from heat and let stand 5-10 minutes.
Serve with couscous or rice and roasted plantains.