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West African Peanut Stew

A bold, deeply savory vegan stew of sweet potatoes and chickpeas simmered in a tomato and peanut butter broth with ginger, garlic, and warm spices. Serve over rice for a complete and filling meal.

45 minEasyServes 4320 cal/serving

West AfricanSoupStovetopVeganVegetarianHigh FiberGluten-FreeDairy-FreeEgg-FreeLow-SodiumCorn-Free

Ingredients

  • 2 tbsp coconut oil (or neutral oil)
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 2 tsp fresh ginger, peeled, grated
  • 1/4 cup tomato paste
  • 2 medium sweet potatoes, peeled, 1-in cubes
  • 2 cans chickpeas (15 oz), drained, rinsed
  • 4 cups low-sodium vegetable broth
  • 1/3 cup creamy natural peanut butter
  • 1 can canned diced tomatoes
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice

Instructions

  1. 1

    Heat 2 tbsp coconut oil (or neutral oil) in a large pot over medium heat. Add 1 large diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

  2. 2

    Add 4 minced garlic cloves and 2 tsp peeled, grated fresh ginger and cook 1 minute. Stir in 1/4 cup tomato paste, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper. Cook, stirring constantly, for 2 minutes to bloom the spices.

  3. 3

    Add 2 medium peeled, 1-in cubes sweet potatoes, 2 cans drained, rinsed chickpeas (15 oz), 1 can canned diced tomatoes, and 4 cups low-sodium vegetable broth. Stir to combine and bring to a boil. Reduce heat to medium-low and simmer until the sweet potatoes are tender, about 20 minutes.

  4. 4

    Whisk 1/3 cup creamy natural peanut butter with a ladleful of the hot broth in a small bowl until smooth, then stir the mixture into the pot.

  5. 5

    Season with 1/2 tsp salt. Squeeze in 2 tbsp fresh lime juice and stir. Taste and adjust seasoning.

  6. 6

    Serve hot over rice or with crusty bread, garnished with 1/4 cup chopped fresh cilantro.

Questions

How long does West African Peanut Stew keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double West African Peanut Stew?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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