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In a large heavy bottomed pot, add oil over medium heat. Add in your onions, bell peppers, garlic and ginger. Saute until onions and peppers softened about 3-5 minutes.
Add seasonings (cumin to pepper) and stir together. Let cook for one minute, careful not to burn. Add potatoes, chickpeas, fire roasted tomatoes and half of the peanuts. Stir together, scraping any of the fond off the bottom of the pot. Let cook for 5-7 minutes until the potatoes have started to soften.
Add serrano pepper, vegetable stock, peanut butter and tomato paste. Stir together until the tomato paste is combined into the other ingredients. Cover and turn heat down to low and allow to simmer for 20 minutes or until sweet potatoes are fork tender.
Remove cover, add collard greens, lemon juice, and sriracha if adding. Taste and add more salt and pepper if desired. Allow to cook for another 5 minutes.
Top with cilantro and remaining peanuts at the end. Serve with rice, bread, or by itself.