African Peanut Stew with Chickpeas

Overhead shot of stirring African peanut stew in a Dutch oven with a spoon.

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! This recipe is vegetarian, vegan and easily gluten free.

Course Dinner, Lunch

Cuisine African, American, Vegan, Vegetarian

Diet Vegan, Vegetarian

Keyword African Peanut Stew with Chickpeas, Peanut Stew, Vegetarian Peanut Stew

Prep Time 30

Cook Time 30

Total Time 1

Servings -5 Servings

Calories 552kcal

Author Traci York

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