Vegetarian West African Peanut Stew with Chickpeas
Vegetarian West African Peanut Stew with Chickpeas, sweet potato, and fire-roasted tomatoes. A hearty, plant-based stew that comes together in one pot!
Servings: 6
Ingredients
- 2 Tbsp. olive oil
- 1 yellow onion finely chopped
- 4 cups peeled and cubed sweet potato from 2 large or 3 medium sweet potatoes
- 1 tsp. each sea salt and black pepper
- 2 tsp. minced fresh ginger
- 5 garlic cloves minced
- 1/4 cup tomato paste
- 4 cups vegetable broth
- 1 14-oz. can fire-roasted diced tomatoes
- 3/4 cup natural salted peanut butter
- 1 13.5-oz. can lite coconut milk
- 1 15.5-oz. can chickpeas, rinsed and drained
- Hot sauce to taste I use 2 to 3 tsp. Sriracha
- Cooked white or brown rice for serving optional
- Fresh parsley for garnish
- Roasted and salted peanuts for garnish chopped
Instructions
- Heat oil in a large soup pot or Dutch oven over medium. Add onion; cook 4 to 5 minutes, until softened. Add sweet potato, salt, and pepper; cook 2 minutes, stirring occasionally. Add garlic, ginger, and tomato paste; cook 4 to 5 minutes, until tomato paste caramelizes and turns brick red.
- Add broth and diced tomatoes; bring mixture to a boil, reduce to a low simmer, cover and cook 25 to 30 minutes, until sweet potatoes are fork-tender. Stir in peanut butter, coconut milk, and chickpeas. Simmer, uncovered, 15 minutes, or until slightly thickened, stirring occasionally.
- Stir in hot sauce. Ladle stew into bowls and serve with rice, if desired. Garnish with parsley and peanuts.
Nutrition
Serving: 1g | Calories: 490kcal | Carbohydrates: 55g | Protein: 17g | Fat: 25g | Saturated Fat: 7g | Sodium: 840mg | Fiber: 9g | Sugar: 12g