Comforting, and hearty with a touch spice, my African Peanut Stew takes just 30 minutes hands on time, and is ready to enjoy in an hour. Cooked on the stovetop, it’s chock full of warming spices, ginger, garlic, sweet potatoes, peanut butter and chickpeas. Stir in collard greens or spinach for a colorful finish!
⭐️⭐️⭐️⭐️⭐️ Recipe Review: “Absolutely delicious and easy to make. Ever since the first time I tried the recipe, we’ve eaten it at least once a week. Leftovers are equally yummy.” ~ Beth
Rich and Comforting Peanut Stew
Hearty and satisfying, when it’s cold outside, this flavorful sweet potato peanut stew is a delicious creamy balance of sweet and spicy. Weeknight easy and weekend cozy is my kind of comfort food.
Chickpeas are the ultimate versatile ingredient in the vegetarian pantry. They’re plump and creamy, and a delicious addition to this peanut stew. They take on the flavors of seasonings they’re cooked in, just like in this reader favorite Moroccan Lentil Chickpea Stew and my 30 minute Marry Me Chickpeas Recipe.
This Recipe Is
- Lightly Spiced, but adjustable to taste
- Perfect for Meal Prep
- Vegetarain and Vegan
If you love chickpeas and sweet potatoes and making homemade soups and stews, you’ll enjoy this hearty classic.
About the Key Ingredients
- Sweet Potato: add richness, creamy texture and a sweet-savory flavor. Look for the variety that has deep orange flesh.
- Vegetable Broth: use a high-quality vegetable broth for the best flavor. I use low-sodium Better Than Bullion vegetable concentrate for most of my cooking. I love it because it’s organic, economical, produces less waste, and the glass jar is easily recyclable. Plus it tastes great!
- Chipotle Pepper in Adobo Sauce: find this fiery ingredient in the Mexican food isle. It comes in a large or small can. You’ll only need a little bit, but leftovers freeze easily.
- Natural Peanut Butter: crunchy or creamy, stirred down. Look for peanut butter that includes only one or two ingredients (peanuts and salt).
- Cooked Chickpeas or Black Eyed Peas: canned beans are so convenient! But you can enjoy this recipe with Home Cooked Chickpeas (find my easy how-to guide cooked three ways – stovetop, oven and slow cooker) or this reader favorite Slow Cooked Black Eyed Peas recipe (stovetop or slow cooker methods). Chickpeas and black eyed peas are mild in flavor and add bulk and texture to this recipe.
- Greens such as Collards or Spinach: your preferred green works deliciously in this recipe. Spinach will wilt fast, while collards with need a bit more cooking. My favorite for this stew is collard greens.
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How to Make African Peanut Stew
step by step
I tested this recipe with one chipotle pepper, and two chipotle peppers. If you like mild spice, add just one pepper. For medium spice one and a half. For a spicer peanut stew, get bold spicy flavor with two peppers!
I love how versatile this recipe is. You can enjoy it with chickpeas or black eyed peas, and if you prefer spinach instead of collard greens, that works beautifully too.
Traci’s Tips
- Meal Prep: This soup is perfect for meal prep, and like most soup and stews, its flavor improves with a bit of time in the refrigerator. It reheats beautifully!
- Serve With: I share this stew with long grain rice, but it is just as delicious without a grain.
- Toppings: Pile the toppings and garnishes on high. The peanuts add delicious crunchy texture while the cilantro gives it a pop of freshness.
African Peanut Stew with Chickpeas
Comforting, and hearty with a touch spice, my African Peanut Stew takes just 30 minutes hands on time, and is ready to enjoy in an hour. Cooked on the stovetop, it's chock full of warming spices, ginger, garlic, sweet potatoes, peanut butter and chickpeas. Stir in collard greens or spinach for a colorful finish!
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Ingredients
For the Soup:
- 1/4 cup (40 grams) Raw Unsalted Peanuts, (optional for garnish)
- 1 tablespoon Vegetable Oil, I like coconut or olive
- 1 cup (130 grams) Yellow Onion, diced small, about 1 medium onion
- 1/2 teaspoon Fine Sea Salt
- 1 tablespoon Fresh Ginger, grated
- 1 heaped tablespoon Fresh Garlic, grated
- 1/2 teaspoon Ground Coriander, or 3/4 tsp Ground Cumin
- 4 cups (500 grams) Sweet Potato, peeled and cut into large 1/4 inch – 1/2 inch (6mm-12mm) cubes. About one large sweet potato
- 4 1/2 cups (1.05 kilograms) Low Sodium Vegetable Broth
- 1 Small Chipotle Pepper in Adobo Sauce , *see note | add 1 1/2 for more spice
- 1/4 cup + 1 tablespoon (80 grams) Natural Peanut Butter, creamy or crunchy
- 1, 14.5 ounce (411 grams) Can Diced Tomatoes, with their juices
- 1, 15 ounce (425 grams) Can Cooked Chickpeas , or home cooked chickpeas, drained and rinsed, about 2 cups, black eyed peas may be subbed
- 2 cups (85 grams) Collard Greens, packed, cut into thin 1/2 inch bite size pieces. **see note
- 1/2 Lime, + more for serving
Serve With (optional):
- Rice, Toasted Peanuts, Cilantro, Tabasco for more heat.
Instructions
- Preheat oven to 350F (180C) and toast the peanuts for about 8-10 minutes, or until fragrant and golden. Set aside to cool.
- To a large 4 quart Dutch oven or stock-pot add the oil on medium heat until shimmering. Add the onion and salt, saute for about 8 minutes or until soft and transparent. Some browning is okay.
- Add ginger, garlic and coriander (or cumin), stirring for no more than 1 minute, or until fragrant. The garlic and ginger will stick a bit. Add the sweet potato and broth and bring to a boil. Reduce to low, and simmer until the potatoes are just fork tender, about 8-10 minutes.
- Scoop 2 1/2 cups (583g) of the potato/broth mixture out and transfer it into a blender (I use VitaMix). Add the chipotle pepper and peanut butter. Blend the mixture into a smooth puree. Pour the puree back into the stock-pot (it will be thick). Stir in the diced tomatoes. Bring to a simmer, reduce heat to low. Add the collard greens if using and chickpeas (or black eyed peas). Simmer for 5 minutes to warm through and wilt the collards. If using spinach or kale, toss in and stir just before serving. If a thinner stew is desired, add 1/2 C water or broth, stir to warm through. Squeeze 1/2 lime over stew and stir. Taste for salt adjustment.
- Serve with grain of choice. I like rice, but it's also quite tasty with quinoa, toasted peanuts, cilantro, and a sprinkle of fresh reserved greens. Refrigerate in a lidded container for three days or freeze for up to two weeks.
Video
Notes
*Find Chipotle Chilis in Adobo sauce in the Mexican food isle at your grocery. Look for gluten free if needed. Leftovers can stay fresh in a lidded container in the fridge for several weeks or months in the freezer.
**Spinach works here too with spinach going in at the very last minute because it wilts faster than collards.
Recipe Adapted from Cafe Flora Cookbook
Nutrition
Serving: 1serving | Calories: 552kcal | Carbohydrates: 74g | Protein: 21g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 606mg | Potassium: 1213mg | Fiber: 18g | Sugar: 18g | Vitamin A: 18954IU | Vitamin C: 26mg | Calcium: 199mg | Iron: 6mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
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This was DELICIOUS!
Love hearing this, Julie! Thank you for your note and giving the stew a go!
I cannot begin to tell you how much we loved this recipe. I think it’s my new vanilla and bean favorite dish .
Best news ever, Barbara! Thank you for your note and sending a smile!
This is just what I needed: the perfect balance of a large variety of ingredients and rich flavours!
I’m loving it, thanks!
Best news of the day! Thank you for your note and five star review Sandrine. So pleased you’re enjoying this rich and satisfying soup!
The instructions are very detailed, easy to follow. We loved this stew, I added a red pepper and used farro, pickled onions, cilantro and lime as garnish. Two thumbs up!
Super happy to hear Kristine! Thank you for your note and review. The pickled onions sound amazing!
I made this soup this morning. So delicious! I had some red wine left over so added that to the vegetable stock. Looking forward to eating it later with some fresh homemade bread. Thank you!
Super happy to read your note and receive your star rating, Deborah! Thank you for giving the soup a go and sharing with us!