Heat olive oil in a large pot over medium heat. Sauté the onion until softened, about 5 minutes. 

Add garlic, ginger, and red pepper. Cook for 2 minutes. 

Stir in sweet potatoes, cumin, paprika, and cayenne pepper. 

Add diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until sweet potatoes are tender. 

Whisk peanut butter with a small amount of hot broth until smooth, then stir into the stew. 

Add spinach or kale and cook for 2 to 3 minutes until wilted. 

Season with salt and pepper to taste. 

Serve garnished with chopped peanuts, cilantro, and a squeeze of lime. 

Serve alongside rice, quinoa, or gluten-free cornbread for a complete and satisfying Kwanzaa meal. Always verify that packaged ingredients, including broth and peanut butter, are gluten-free before use