African Chickpea Peanut Stew
A hearty, creamy and dairy-free soup inspired by typical West African Peanut Stew. This easy recipe requires chickpeas, tomatoes, and peanut butter and not more than just one 1 pot!
African Chickpea Peanut Stew
A hearty, creamy and dairy-free soup inspired by typical West African Peanut Stew. This easy recipe requires chickpeas, tomatoes, and peanut butter and not more than just one 1 pot!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Ingredients
- 2 tbsp coconut oil
- 1 medium onion
- 1 red bell pepper diced
- 3 garlic cloves
- 3 tsp fine sea salt
- 2 can diced tomatoes
- ½ cup tomato paste
- 3 tsp cayenne pepper
- ½ cup peanut or almond butter unsalted
- 2 can chickpeas drained and rinsed
- 1 cup spinach frozen
- 1 lime, juice thereof
- 1 tsp chilli sauce add more to taste according to spice preference
Instructions
- Heat a large saucepan over medium heat. Once hot, add oil, onion, red pepper, garlic, and salt. Cook for 3-5 minutes, stirring frequently or until peppers and onions are softened.
- Add the tomatoes (with their juices), tomato paste, chili sauce, peanut butter, coconut milk, spinach and (rinsed, drained) chickpeas. Stir to combine. Add water if you desire less thickness.
- Bring to a simmer, then lower heat, cover, and continue cooking until slightly thickened and fragrant — about 15-20 minutes. Turn the heat down if it's boiling and let simmer.
- Taste and adjust seasonings to taste.
- Serve as a stew, over rice, or with naan, pita or cauliflower rice or a bed of steamed broccoli. Top with basil and cilantro.
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