Rinse and chop the produce accordingly.
Set a Dutch oven to medium heat. Once hot, add the onion. Cook until translucent, 4-5 minutes. Then, add garlic, ginger, fennel bulb, and jalapeno pepper. Cook for 2 additional minutes.
Add the tomato paste and spices. Cook for 2-3 minutes, stirring frequently to avoid burning. Add water if needed to avoid burning.
Add the vegetable stock, sweet potatoes, peanut butter, crushed tomatoes, and beans. Bring to a boil, then cover and reduce the heat to a simmer. Cook for 20-25 minutes, until the sweet potatoes are tender.
Add the kale and lemon juice. Stir to combine, and season to taste.
Serve with your desired garnishes and grain of choice. Enjoy!
