Whip up a creamy hearty onepot African peanut stew tonightweeknight friendly veggierich and nourishing with protein in a single pot Enjoy
Ingredients
Scale
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 red bell pepper, diced
1 medium sweet potato, peeled and cubed
2 carrots, diced
1 can (14 oz) crushed tomatoes
2 cups vegetable broth (or water)
1/2 cup creamy peanut butter
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 to 1/2 teaspoon cayenne pepper or red pepper flakes
1 cup chickpeas, drained and rinsed
2 cups greens (spinach or kale), roughly chopped
Instructions
Warm the oil in a large pot over medium heat. Add the onion with a pinch of salt and sauté until translucent and fragrant, about 5–7 minutes.
Stir in the garlic and ginger; cook 1–2 minutes until aromatic, being careful not to burn.
Add the bell pepper, sweet potato, and carrots. Cook, stirring often, for 3–4 minutes until the edges start to soften.
Sprinkle in the cumin, coriander, paprika, and cayenne. Toast the spices for about 30 seconds to wake their aroma.
Pour in the crushed tomatoes and vegetable broth. Bring to a gentle simmer, then fold in the chickpeas. Partially cover and cook for 15–20 minutes, until the sweet potato is tender.
Whisk in the peanut butter until smooth and glossy. Stir in the greens and cook 2–3 minutes until wilted. If the sauce thickens too much, splash in a little broth to loosen it.
Season with lime juice, salt, and pepper. Taste and adjust for heat or tang. Serve hot over rice, quinoa, or with crusty bread.
Notes
Cozy, one-pot African peanut stew with hearty veggies, creamy peanut butter sauce, and bold spices that warm you from the inside out. A forgiving weeknight dish that becomes leftovers you’ll crave.
