To start, heat olive oil in a large pot over medium. Add in diced onions, minced garlic, and grated ginger. Sauté for 1-2 minutes.
Next, add in the cayenne and red chili flakes. Stir to combine.
Once that's fragrant, add in the tomato paste, sweet potatoes, chickpeas, diced tomatoes, vegetable broth, and water, stirring everything together.
Cover your pot, and reduce heat to simmer for 15-20 minutes, or until the squash is tender to pierce with a fork.
Then, add in the peanut butter and chopped kale. Stir well to incorporate the peanut butter.
Taste and adjust seasonings as needed, making sure to add in sea salt and pepper. If you like more spice, add in extra cayenne, red chili flakes, fresh spicy pepper, or sambal oelek sauce if you have some.
If you want to thicken the stew even more, you can mash some of the sweet potatoes against the side of your pot with a spoon or spatula.
Serve this stew over your choice of grain (we prefer ours with rice), and top it with roasted peanuts, cilantro, raisins, hot sauce, or lime wedges.