Veggie Loaded African Peanut Stew

0 In a large pot, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes or until the onions look translucent.
1 Add the bell pepper, zucchini, carrots, jalapeno (if using), sweet potato, and tomatoes with their juices. Raise the heat to medium-high and simmer for 5 minutes more. Season the vegetables with salt and black pepper.
2 In a medium bowl, whisk together the peanut butter and 1 cup of the vegetable broth until there are no clumps. Stir the mixture into the vegetables, along with the rest of the vegetable broth, chili powder, and cayenne pepper.
3 Cover the pot with a lid and reduce the heat to medium-low. Simmer for 15-20 minutes or until the sweet potatoes are fork tender.
4 Stir in the quinoa, chickpeas, and kale and cook until the kale is wilted. Season with salt and black pepper to taste.
5 Ladle the soup into bowls and garnish with cilantro and roasted peanuts. ENJOY!