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.
Ingredients
- 2 tbsp coconut oil (or neutral oil)
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 tsp fresh ginger, peeled, grated
- 1/4 cup tomato paste
- 2 medium sweet potatoes, peeled, 1-in cubes
- 2 cans canned chickpeas, 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
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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.
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2
Add 4 cloves 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.
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3
Add 2 medium peeled, 1-in cubes sweet potatoes, 2 cans drained, rinsed canned chickpeas, 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.
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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.
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5
Season with 1/2 tsp salt. Squeeze in 2 tbsp fresh lime juice and stir. Taste and adjust seasoning.
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6
Serve hot over rice or with crusty bread, garnished with 1/4 cup chopped fresh cilantro.