West African Groundnut Stew Moosewood
Dive into the warm, hearty embrace of West African Groundnut Stew, a signature Moosewood recipe brimming with bold flavors and nourishing ingredients. This vegan-friendly dish combines sweet potatoes, carrots, and chickpeas with the lush creaminess of peanut butter, creating a rich, velvety base steeped in aromatic spices like cumin, coriander, and a touch of cayenne heat. Packed with leafy greens like spinach or kale and simmered in a savory vegetable broth, this comforting stew is as wholesome as it is satisfying. Perfect for weeknight dinners or meal prep, it’s served best over fluffy rice or with crusty bread for soaking up every tantalizing bite. Healthy, flavorful, and easy to make, this crowd-pleaser is your ultimate go-to for exploring global cuisines from the comfort of your kitchen!
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Recipe Information
Ingredients
- 2 large onion
- 4 pieces garlic cloves
- 1 tablespoon fresh ginger
- 2 medium sweet potatoes
- 4 medium carrots
- 4 medium tomatoes
- 4 cups spinach or kale
- 0.5 cup smooth peanut butter
- 4 cups vegetable broth
- 1 can (15 ounces) canned chickpeas
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.5 cup fresh cilantro (optional)
- 4 cups cooked rice (for serving, optional)
Instructions
Peel and dice the onions, sweet potatoes, and carrots. Mince the garlic and grate the fresh ginger. Dice the tomatoes and set all ingredients aside.
Heat the olive oil in a large pot over medium heat. Add the diced onions and sauté for 5 minutes until they turn translucent.
Add the minced garlic, grated ginger, ground cumin, ground coriander, and cayenne pepper. Sauté for 1-2 minutes until fragrant.
Add the diced sweet potatoes and carrots to the pot. Stir well to coat them with the spices.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 15 minutes, or until the sweet potatoes and carrots are tender.
In a small bowl, whisk the peanut butter with 1 cup of the hot vegetable broth from the pot until smooth. Stir the mixture back into the pot.
Add the diced tomatoes and canned chickpeas (drained and rinsed). Stir well and simmer for another 10 minutes.
Add the spinach or kale to the pot. Stir until wilted, about 2-3 minutes.
Season the stew with salt and black pepper to taste. Adjust the spice level by adding more cayenne if desired.
Serve the stew hot, garnished with fresh cilantro if using, alongside cooked rice or crusty bread.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1100 mg | 48% | |
| Total Carbohydrate | 91.4 g | 33% | |
| Dietary Fiber | 13.9 g | 49% | |
| Total Sugars | 15.2 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1283 mg | 27% | |
*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.
