Chickpea Peanut Stew
Warm, hearty, and bursting with bold flavors, Chickpea Peanut Stew is the ultimate one-pot comfort food with an exotic twist. This plant-based recipe combines protein-packed chickpeas with creamy peanut butter for a rich, velvety texture, while aromatic spices like cumin, coriander, and paprika add layers of depth. Simmered with diced tomatoes and fresh spinach, this stew is both nourishing and satisfying. Perfect for a quick weeknight dinner, it’s ready in just 40 minutes and pairs beautifully with rice, crusty bread, or on its own. Garnish with a sprinkle of fresh cilantro and a squeeze of lime for a vibrant, zesty finish. Whether you're vegan or simply looking for a flavorful gluten-free meal, this Chickpea Peanut Stew is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons tomato paste
- 14 ounces canned diced tomatoes
- 15 ounces canned chickpeas, drained and rinsed
- 3 cups vegetable broth
- 0.25 cup creamy peanut butter (unsweetened)
- 4 cups baby spinach
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Add the ground cumin, ground coriander, paprika, and crushed red pepper flakes (if using). Stir to coat the onions and garlic with spices, cooking for 1-2 minutes.
Mix in the tomato paste and cook for 1 minute, allowing it to deepen in flavor.
Stir in the diced tomatoes, chickpeas, and vegetable broth.
Bring the mixture to a boil, then reduce the heat to a simmer and cook for 15 minutes, stirring occasionally.
In a small bowl, whisk the peanut butter with a ladle of the hot broth from the pot until smooth. Pour this mixture back into the pot and stir to combine.
Add the baby spinach to the stew and cook for 2-3 minutes until wilted.
Season with salt and black pepper, adjusting to taste.
Ladle the stew into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for a zesty finish, if desired.
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.6 g | 111% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5033 mg | 219% | |
| Total Carbohydrate | 207.6 g | 75% | |
| Dietary Fiber | 57.6 g | 206% | |
| Total Sugars | 52.7 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 673 mg | 52% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 4144 mg | 88% | |
*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.
