Dinner / West African-inspired
Peanut Sweet Potato Chickpea Stew
Sweet potatoes and chickpeas make a hearty tomato stew with ginger and smooth peanut butter. A little chili balances the rich, nutty sauce.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 35 minutes
- Total
- 50 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains peanut.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Soften onion in oil for 7 minutes. Stir in ginger, garlic and chili for 1 minute.
Add sweet potatoes, tomatoes, stock and salt. Simmer for 20–25 minutes until the sweet potato is tender.
Whisk peanut butter with a little hot broth, then stir it into the stew with chickpeas.
Simmer gently for 5 minutes, stirring to prevent sticking.
0 of 4 steps complete
A little kitchen know-how
- Use unsweetened smooth peanut butter so the stew stays savory.
Make it yours & keep it well
Replace peanut butter with sunflower seed butter if avoiding peanuts.
Storage: Refrigerate for 3 days or freeze for 2 months.
Estimated nutrition per serving
480 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days or freeze for 2 months.
Can I adapt this plant-based recipe?
Replace peanut butter with sunflower seed butter if avoiding peanuts.
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