Description
This African Peanut Stew is a rich and hearty vegan dish bursting with flavors from sweet potatoes, peanut butter, and warm spices. Perfect for a comforting plant-based dinner, it combines creamy textures with a spicy, savory broth and nutrient-packed greens for a satisfying and wholesome meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium sweet potato, peeled and cubed
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (15 oz) diced tomatoes
- 1/2 cup natural peanut butter
- 4 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 cups chopped kale or spinach
- Salt and black pepper, to taste
- Chopped roasted peanuts and fresh cilantro, for garnish
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened and translucent.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for about a minute until fragrant, ensuring the base flavors develop.
- Add Vegetables and Spices: Add the cubed sweet potato, chopped red bell pepper, ground cumin, smoked paprika, and cayenne pepper (if using). Cook for 2 to 3 minutes, stirring frequently to coat vegetables with spices.
- Add Tomatoes and Peanut Butter: Pour in the canned diced tomatoes with their juice. Stir well, then mix in the natural peanut butter until fully incorporated creating a creamy texture.
- Add Broth and Simmer: Add the vegetable broth and bring the stew to a boil. Reduce heat to a simmer and cook uncovered for 20 to 25 minutes, or until sweet potatoes are tender.
- Add Chickpeas and Greens: Stir in the drained chickpeas and chopped kale or spinach. Cook for an additional 5 minutes until the greens are wilted and tender.
- Season and Serve: Season the stew with salt and black pepper to taste. Serve hot, garnished with chopped roasted peanuts and fresh cilantro for added texture and freshness.
Notes
- This stew is delicious served over steamed rice, quinoa, or alongside flatbread for a complete meal.
- You can substitute sweet potatoes with butternut squash or use collard greens in place of kale for variation.
- Adjust the level of cayenne pepper to control the heat according to your preference.
- Store leftovers in the refrigerator for up to 3 days and reheat gently before serving.
