Spicy African Stew
Warm, comforting, and brimming with rich, bold flavors, this Spicy African Stew is a celebration of classic African-inspired ingredients and spices. Perfect for cozy weeknight dinners, this one-pot dish combines creamy peanut butter, tender sweet potatoes, hearty chickpeas, and a medley of warming spices like smoked paprika, cumin, and cayenne pepper. Fresh spinach and vibrant red bell peppers add a pop of color and nutrition, while the squeeze of lime and garnish of chopped cilantro brighten every bite. This plant-based stew is not only deeply satisfying and nourishing but also easy to prepare in under an hour. Serve this gluten-free and vegan-friendly dish with crusty bread or over rice for a complete, flavor-packed meal that's sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 pieces garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 large red bell pepper, diced
- 2 medium carrots, sliced
- 3 tablespoons tomato paste
- 400 grams crushed tomatoes
- 2 cups vegetable broth
- 1 cup peanut butter (natural, unsweetened)
- 0.5 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 medium sweet potatoes, peeled and cubed
- 400 grams chickpeas, cooked and drained
- 2 cups spinach leaves, fresh
- to taste salt
- to taste black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the red bell pepper and carrots, and sauté for 3-4 minutes to lightly soften them.
Mix in the tomato paste, smoked paprika, ground cumin, ground coriander, cayenne pepper, salt, and black pepper, stirring for 1-2 minutes to toast the spices and combine the flavors.
Pour the crushed tomatoes and vegetable broth into the pot. Stir well, then add the peanut butter and whisk it into the liquid until smooth and fully incorporated.
Add the cubed sweet potatoes and bring the stew to a simmer. Reduce the heat to medium-low, cover the pot, and cook for 20-25 minutes, stirring occasionally, until the sweet potatoes are tender.
Stir in the chickpeas and fresh spinach leaves, allowing the spinach to wilt for 2-3 minutes.
Taste the stew and adjust the seasoning with additional salt and pepper as needed.
Serve the stew hot, garnished with fresh cilantro, and alongside lime wedges for squeezing over the top.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 594 mg | 26% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 17.3 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1393 mg | 30% | |
*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.
