To make it more authentic, for a Rwandan, use white sweet potatoes, and don't use chickpeas. Some areas use them and some don't. This is a vegetarian recipe, and the reason I like it is that much of east Africa eats mainly vegetarian, and actually much of the world, mainly for economic reasons. Americans tend to think than all savory main dishes have meat, but that's not true everywhere.
I only used one can of chickpeas and one can of tomatoes. I substituted vegetable broth for the water in the recipe. It was great! Would make it again.
I just realized I forgot to add the garlic and I still loved it!
I followed the ingredients of this recipe, but left out the green beans. When it was finished cooking, I puréed the entire batch for serving. Flavourful! My daughter had two bowls. I served it with focaccia bread.
I made this this using only fresh ingredients (with the exception of canned chickpeas) and it came out very good. I used peanut powder instead of peanut butter to keep the fat down and added a great deal more red pepper flakes to increase the heat
Don't look for dessert sweetness, this wonderfully slightly spicy stew is true comfort food of the highest order. I did add a bit of salt and a dollop of butter at serving, but on the whole it is absolutely delicious. I took it to an African History Month Luncheon and nothing but raves. Great with sauteed greens!
Didn't have jalapeno's the first time I made it, but still quite tasty. We might try a half batch next time with the jalapeno and add some meat. Still very good as a vegetarian dish, and nice to have the option to make it either way.
I tried to make this following the steps exactly and it did not look anything like the picture (no corn peas?...) and it was awful.
Used vegetable broth in place of water per recommendation of previous reviewer. Served with couscous. Yummy.
