Vegetarian African Chicken Peanut Stew

Get ready to indulge in the rich, bold flavors of this Vegetarian African Chicken Peanut Stew—a plant-based twist on a West African classic that's hearty, comforting, and deeply satisfying. This vibrant stew replaces chicken with protein-packed chickpeas and nutrient-rich vegetables like sweet potatoes, carrots, and spinach, simmered together in a spiced tomato and peanut butter broth. Layers of flavor come alive with aromatic cumin, coriander, ginger, and a touch of cayenne for subtle heat. Ready in just an hour, this one-pot meal is perfect for busy weeknights or cozy family dinners. Serve it with a sprinkle of fresh cilantro and crushed roasted peanuts for a burst of texture and freshness that takes this dish to the next level. Rich in protein, full of vegetables, and bursting with African-inspired flavor, this stew is guaranteed to become a household favorite! Great for vegetarians, peanut lovers, and fans of global cuisine.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 large Onion, chopped
• 3 Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 2 tablespoons Tomato paste
• 2 medium Sweet potato, peeled and diced
• 2 medium Carrot, sliced
• 1 15-ounce can Canned crushed tomatoes
• 4 cups Vegetable broth
• 1 15-ounce can Canned chickpeas, drained and rinsed
• 1 cup Peanut butter
• 3 cups Baby spinach
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh cilantro, chopped (for garnish)
• 0.25 cup Roasted peanuts, crushed (for garnish)

Directions

Step 1

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

Step 2

Add the chopped onion to the pot and sauté until it becomes translucent, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.

Step 4

Add the tomato paste, sliced carrots, and diced sweet potatoes, stirring to coat the vegetables.

Step 5

Pour in the crushed tomatoes and vegetable broth, stirring well to combine.

Step 6

Add the drained chickpeas, cayenne pepper, cumin, coriander, salt, and black pepper.

Step 7

Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 30 minutes, or until the sweet potatoes are tender.

Step 8

Stir in the peanut butter until it is fully incorporated and the stew has a creamy consistency.

Step 9

Add the baby spinach, stirring until it wilts into the stew.

Step 10

Taste and adjust seasoning if necessary.

Step 11

Serve hot, garnished with chopped fresh cilantro and crushed roasted peanuts.

Nutrition Facts

Serving size	(2799.7g)

Amount per serving	% Daily Value*
Calories	3375.7

Total Fat 198.3g	0%
Saturated Fat 36.2g	0%
Polyunsaturated Fat 37.5g
Cholesterol 0mg	0%
Sodium 6755.9mg	0%
Total Carbohydrate 320.4g	0%
Dietary Fiber 74.8g	0%
Total Sugars 99.6g
Protein 127.4g	0%

Vitamin D 0IU	0%
Calcium 848.1mg	0%
Iron 31.1mg	0%
Potassium 7686.8mg	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: 49.9%

Protein: 14.3%

Carbs: 35.8%