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Collard and Cashew Sweet Potato Tagine
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, diced
  • 8 garlic cloves, minced
  • 1 tablespoon minced ginger
  • 1 medium serrano pepper, minced
  • 4 cups vegetable broth
  • 2 cups water
  • 6 ounces tomato paste
  • ½ cup cashew butter*
  • 1 medium skin-on sweet potato, diced
  • 1 tablespoon harissa**
  • One 15-ounce can chickpeas, drained, or 1 ½ cups cooked chickpeas
  • 1 medium lemon, quartered
  • ½ cup diced dried apricots
  • ½ to 1 bunch collard greens, ribs removed and leaves finely chopped***
  • ½ teaspoon sea salt
  • ½ cup chopped cashews*
  • Cilantro, to garnish
  • Sriracha, to garnish
Steps
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