Vegetarian African Chicken Peanut Stew
Experience the bold and heartwarming flavors of this Vegetarian African Chicken Peanut Stew, a plant-based twist on the classic West African dish. Packed with vibrant ingredients like creamy peanut butter, sweet potatoes, chickpeas, and aromatic spices, this stew is a rich and satisfying comfort food perfect for any occasion. Simmered to perfection, it’s infused with layers of savory, spicy, and nutty flavors, complemented by tender vegetables and a hint of heat from cayenne pepper. Finished with fresh spinach, fragrant cilantro, and crunchy crushed peanuts, this recipe is as nutritious as it is delicious. Perfect for gluten-free diets and ready in under an hour, this one-pot wonder is ideal for cozy dinners or meal prep sessions. Serve steaming bowls of this hearty stew with flatbread or rice to round out this irresistible culinary experience!
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Recipe Information
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)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion to the pot and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the tomato paste, sliced carrots, and diced sweet potatoes, stirring to coat the vegetables.
Pour in the crushed tomatoes and vegetable broth, stirring well to combine.
Add the drained chickpeas, cayenne pepper, cumin, coriander, salt, and black pepper.
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.
Stir in the peanut butter until it is fully incorporated and the stew has a creamy consistency.
Add the baby spinach, stirring until it wilts into the stew.
Taste and adjust seasoning if necessary.
Serve hot, garnished with chopped fresh cilantro and crushed roasted peanuts.
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1179 mg | 51% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 15.1 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1172 mg | 25% | |
*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.
