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!
- 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
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.
Serving: 1g | Calories: 490kcal | Carbohydrates: 55g | Protein: 17g | Fat: 25g | Saturated Fat: 7g | Sodium: 840mg | Fiber: 9g | Sugar: 12g