This hearty stew is nutritious, satisfying and just what a cold winter day needs. Creamy, satisfying, and lightly spicy, you’ll soon see why soul-soothing peanut butter and sweet potato are a match made in vegan heaven. Although peanut butter is often thought of in conjunction with sweets, this recipe from Angela Liddon’s The Oh She Glows Cookbook makes a strong case for enjoying peanuts in a savoury dish. Hearty and warming, this vegan dish is exactly what a cold winter night calls for.
If you don’t have any African cuisine in your arsenal, this recipe is your intro. The Oh She Glows Cookbook has to be one of my favorites! Every recipe is super simple and super delicious! I even happen to crave this delicious stew all year long, even in Spring and Summer. Peanut Butter is so fun to cook with!
If you are a fan of spicy food, I encourage you to add the optional cayenne pepper to give this recipe a bit more kick.
Image of finished stew.
Ingredients
Serves 6 or more
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- 1 tsp extra-virgin olive oil
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeded, if desired, and diced (optional)
- 1 medium sweet potato, peeled and chopped into 1cm pieces
- 1 x 793g can diced tomatoes, with their juices
- Fine-grain sea salt and freshly ground black pepper
- 85g natural peanut butter
- 1l vegetable broth, plus more as needed
- 1½ tsp chilli powder
- ¼ tsp cayenne pepper (optional)
- 1 x 425g can chickpeas, drained and rinsed
- 2 handfuls baby spinach or destemmed, torn kale leaves
- Fresh coriander or parsley leaves, for serving
- Roasted peanuts, for serving
This recipe is also delicious with coconut milk blended in. Add 1 can full fat coconut milk to the above recipe along with the broth and spices.
Preparation
- In a large saucepan, heat the oil over a medium heat. Add the onion and garlic and sauté for about 5 minutes, or until the onion is translucent.
- Add the bell pepper, jalapeño (if using), sweet potato, and tomatoes with their juices. Raise the heat to medium-high and simmer for 5 minutes more. Season the vegetables with salt and black pepper.
- In a medium bowl, whisk together the peanut butter and 250ml of the vegetable broth until no clumps remain. Stir the mixture into the vegetables along with the remaining 750ml broth, chilli powder, and the cayenne (if using).
- Cover the pan with a lid and reduce the heat to medium-low. Simmer for 10 to 20 minutes, or until the sweet potato is fork-tender.
- Stir in the chickpeas and spinach and cook until the spinach is wilted. Season with salt and black pepper to taste.
- Ladle the stew into bowls and garnish with coriander or parsley and roasted peanuts.
Tip: Have some leftover cooked rice? This soup is fabulous with some stirred in.
Visual representation of the ingredients.
Here is a table summarizing the key components of the recipe:
| Ingredient Category | Key Ingredients | Purpose |
|---|---|---|
| Base Vegetables | Sweet Onion, Garlic, Red Bell Pepper, Sweet Potato | Flavor and Texture |
| Liquid & Flavor | Diced Tomatoes, Vegetable Broth, Peanut Butter | Stew Consistency and Richness |
| Spices | Chili Powder, Cayenne Pepper, Salt, Black Pepper | Heat and Overall Flavor |
| Protein & Greens | Chickpeas, Spinach/Kale | Nutritional Value |
| Garnish | Cilantro/Parsley, Roasted Peanuts | Freshness and Crunch |
VEGAN PEANUT STEW RECIPE (GROUNDNUTS SAUCE)|AFRICAN NIGERIAN VEGETARIAN RECIPE
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