Heat 1 tbsp oil in a large pot over medium. Add 1 large onion (diced) and cook until soft, 5 minutes. Stir in 4 garlic cloves (minced), 1 tbsp fresh ginger (grated), 3 tbsp tomato paste, 1 tsp ground cumin, and 1/2 tsp cayenne or red pepper flakes; cook 1 minute until fragrant.
Add 2 large sweet potatoes (peeled and cubed), 1 can diced tomatoes (400g), and 4 1/4 cup vegetable broth. Bring to a boil, then reduce to a simmer.
Cover and simmer until sweet potatoes are tender, 20 minutes.
Whisk 1/2 cup peanut butter (natural smooth) with a ladle of hot broth until smooth, then stir back into the pot along with 1 can chickpeas (drained, 400g).
Stir in 4 cup collard greens or kale (chopped) and 1 tsp salt. Simmer until greens are tender, 8 minutes. Mash some sweet potato against the pot to thicken if desired.
Taste and adjust salt and heat. Serve over rice, garnished with 1/4 cup roasted peanuts (chopped).
Keep the cayenne low and offer extra on the side for those who want more heat.
Leftovers thicken — loosen with broth when reheating.
Add a squeeze of lime at the end for brightness.