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–+ servings
peanut stew with chickpeas and pickled red onions.

African Peanut Stew

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 cloves garlic grated
  • 1 inch ginger grated
  • 1 teaspoon cumin
  • ¼ teaspoon red pepper flakes
  • 1½ pounds (700 grams) sweet potatoes peeled and diced into large bite-size pieces
  • 4 cups (1 liters) vegetable broth or more if needed
  • 1 can (15 ounces) (400 grams) crushed tomatoes
  • 1 can (15 ounces) (230 grams) chickpeas drained and rinsed
  • 1 teaspoon salt or more to taste
  • ⅛ teaspoon black pepper
  • ½ cup (125 grams) peanut butter best if creamy, without salt and sugar
  • 6 ounces (170 grams) spinach substitute kale
  • 1 lime squeezed

Serves well with

  • Heat 2 tablespoons olive oil in a large pot, add 1 large onion (chopped) and sauté for 3 minutes.
    Add 3 cloves garlic, 1 inch ginger (both grated), 1 teaspoon cumin, and ¼ teaspoon red pepper flakes and cook 1 more minute.
    flavor base of onion and garlic in a white skillet with hand stirring
  • Add 1½ pounds sweet potatoes (peeled and cut into large bite-size pieces), 4 cups vegetable broth, 1 can (15 ounces) crushed tomatoes, 1 can (15 ounces) chickpeas, 1 teaspoon salt, and ⅛ teaspoon black pepper.
    chickpeas, sweet potato and vegetable broth in a skillet with a wooden spoon
  • Bring to a boil, then stir in ½ cup peanut butter, lower the heat, and simmer for about 20 minutes, or until the sweet potatoes are fork-tender.
    creamy tomato base with sweet potato chunks and chickpeas and hand holding a wooden spoon
  • Now stir in the 6 ounces spinach and cook for a few seconds or until they wilt. Taste and adjust for salt.
    creamy stew with sweet potato and spinach in a skillet with a wooden spoon
  • Top it with a small handful of crushed, toasted, unsalted peanuts, a generous squeeze of lime juice, and some pickled red onions.
    Serve with brown rice or bread – we recommend warm naan or pita bread to sop up the juices.
    African peanut stew with pickled red onions in a white bowl and peanut garnish
STORAGE & MAKE AHEAD
Make ahead: this is an excellent recipe for meal prep as it keeps for days in the fridge and the flavor improves on the second day.
Refrigerator: transfer leftovers to an airtight container and store them in the fridge for up to 4 days.
Freezer: let the African peanut stew cool down completely, transfer it to a freezer-friendly container, and freeze it for up to 3 months.
Thaw & Reheat: defrost in the fridge over several hours or in the microwave with thawing functions. Warm it in a bowl in the microwave for 2 – 3 minutes. Stir in a splash of water if too thick. Alternatively, reheat in a saucepan with some water on the stovetop.
SUBSTITUTIONS
Tomatoes: Substitute tomato puree for the smoothest stew or diced tomatoes for a chunkier one.
Chickpeas: Substitute firm tofu, cannellini beans, or black beans for chickpeas. 
Sweet potatoes: Substitute or complement the sweet potatoes with red bell peppers and okra.
Spinach: Substitute chopped collard greens, kale, or Swiss chard for spinach.
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