Bolla's Peanut Stew

Discover the comforting warmth of *Bolla's Peanut Stew*, a rich and creamy West African-inspired dish that’s both hearty and nutritious. This one-pot recipe features tender sweet potatoes, protein-packed chickpeas, and vibrant kale simmered in a velvety peanut butter and tomato-based broth. Infused with aromatic ginger, garlic, and a hint of red chili flakes, this stew achieves the perfect balance of savory and mildly spicy flavors. Easy to prepare in just under an hour, it’s an ideal weeknight dinner that feels like a culinary escape. Serve it over fluffy white rice or alongside steamed bread, and top it with fresh cilantro for a burst of color and freshness. Whether you’re catering to plant-based eaters or seeking a nourishing meal, this peanut stew is sure to satisfy.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons vegetable oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons tomato paste
• 1 cup crushed tomatoes
• 1 cup smooth peanut butter
• 4 cups vegetable stock
• 2 medium sweet potatoes, peeled and diced
• 3 cups kale, chopped
• 1 cup cooked chickpeas
• 0.5 teaspoons red chili flakes (optional)
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.25 cup fresh cilantro, chopped (for garnish)
• 4 servings white rice or steamed bread (for serving)

Directions

Step 1

Heat the vegetable oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté until softened and translucent, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 4

Add the tomato paste and cook for 2 minutes to caramelize slightly, stirring constantly.

Step 5

Mix in the crushed tomatoes and cook for another 2 minutes.

Step 6

Add the peanut butter and stir until fully incorporated with the tomato mixture.

Step 7

Gradually pour in the vegetable stock, whisking to ensure no lumps remain. Bring the mixture to a gentle boil.

Step 8

Add the diced sweet potatoes and reduce the heat to low. Simmer uncovered for 20 minutes or until the sweet potatoes are tender.

Step 9

Stir in the chopped kale and cooked chickpeas. Simmer for an additional 5 minutes.

Step 10

Season the stew with red chili flakes (if using), salt, and black pepper. Adjust seasoning to taste.

Step 11

Remove the stew from the heat and let it sit for a few minutes to thicken slightly.

Step 12

Ladle the stew into bowls, garnish with fresh cilantro, and serve with white rice or steamed bread on the side.

Nutrition Facts

Serving size	(2799.1g)

Amount per serving	% Daily Value*
Calories	3463.3

Total Fat 165.1g	0%
Saturated Fat 27.0g	0%
Polyunsaturated Fat 19.7g
Cholesterol 0mg	0%
Sodium 4795.8mg	0%
Total Carbohydrate 390.4g	0%
Dietary Fiber 65.1g	0%
Total Sugars 68.7g
Protein 123.3g	0%

Vitamin D 0IU	0%
Calcium 860.0mg	0%
Iron 26.9mg	0%
Potassium 5835.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.0%

Protein: 13.9%

Carbs: 44.1%