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West African-Inspired Sweet Potato and Chickpea Peanut Stew (Vegan, Gluten Free)

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!
Course Soup/Stew
Cuisine African
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 490kcal


  • 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