Spicy Potato Peanut Stew with Chickpeas
Savor the irresistible flavors of Spicy Potato Peanut Stew with Chickpeas, a vibrant, plant-based dish that's both hearty and nutrient-packed. This comforting stew blends tender bites of potato, protein-rich chickpeas, and creamy peanut butter in a fragrant, spice-laden broth featuring cumin, smoked paprika, and turmeric. Fresh ginger, garlic, and a hint of red chili flakes add a warming kick, while a splash of lime juice and a handful of baby spinach bring zest and freshness to every bite. Ready in under 45 minutes, this vegan-friendly recipe is perfect for weeknight dinners or meal prep. Serve it with rice, crusty bread, or enjoy it solo, and don’t forget the final touch of chopped cilantro and roasted peanuts for a satisfying crunch. Packed with bold flavors and wholesome ingredients, this stew is sure to become a new favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red chili flakes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon turmeric powder
- 3 medium potatoes, peeled and cubed
- 1 15-ounce can canned chickpeas, drained and rinsed
- 1 14-ounce can crushed tomatoes
- 3 cups vegetable broth
- 0.5 cup creamy peanut butter
- 2 tablespoons lime juice
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro, chopped
- 2 tablespoons peanuts, roasted and chopped (optional garnish)
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 garlic, ginger, and red chili flakes. Sauté for an additional minute until fragrant.
Add the cumin, smoked paprika, and turmeric. Stir well to coat the onions in the spices.
Add the cubed potatoes, chickpeas, crushed tomatoes, and vegetable broth to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes, or until the potatoes are tender.
In a small bowl, whisk the peanut butter with 1/2 cup of the hot liquid from the pot until smooth. Return the peanut butter mixture to the pot and stir well.
Add the lime juice, baby spinach, salt, and black pepper. Cook for 2–3 minutes, or until the spinach is wilted.
Taste and adjust seasoning as needed.
Garnish with chopped cilantro and roasted peanuts, if desired. Serve hot with rice, bread, or enjoy on its own.
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.5 g | 143% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5940 mg | 258% | |
| Total Carbohydrate | 313.7 g | 114% | |
| Dietary Fiber | 58.8 g | 210% | |
| Total Sugars | 58.6 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 623 mg | 48% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 6870 mg | 146% | |
*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.
