Step 1

Heat a high-sided skillet or pot over medium. Add the onions and a bit of water. Sweat until the onion is translucent, adding more water as it evaporates out. Add the garlic, sweet potato, tomatoes & their juices, kale, chili powder, ground ginger, salt, and broth. Simmer until the sweet potatoes are tender, about 10 minutes. Stir in the chickpeas.

Step 2

Spread the stew in an even layer on dehydrator trays that have been lined with a fruit leather insert or parchment paper. Dehydrate at 135F for 8-12 hours or until the chickpeas and sweet potatoes are completely dry. Package in airtight containers or zip-top bags along with the crushed peanuts.

Step 3

Before departing on your trip, additionally pack the peanut butter packets and oil in a small container.

Step 4

Place the stew in your cookpot with enough water to cover. Simmer 15-20 minutes or until the chickpeas are tender, adding more water as needed. You’ll want a bit of liquid left at the end, but not enough to make it too soupy.

Step 5

Mix the peanut butter and olive oil into the stew until thoroughly combined. Enjoy!