African Peanut Stew (easy!!) | Vanilla And Bean (2024)

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4.9 stars (from 14 ratings)

By Traci York — Updated April 15, 2024 — 30 Comments / Jump to Recipe

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Comforting, and nourishing with a bit of a kick, vegan African Peanut Stew with chickpeas (or black eyed peas) comes together with about 30 minutes hands on time, and is on the table in an hour. Chock full of warming spices, ginger, garlic, sweet potatoes, peanut butter and chickpeas, this hearty sweet potato and peanut butter soup, is protein rich and so satisfying. This recipe is vegetarian, vegan and easily gluten free.

A super hearty, cozy and satisfying stew when the temperature drops. This flavorful vegan African peanut stew (aka sweet potato and peanut butter soup) is a delicious balance of sweet and spicy. It comes together in one pot, and with a whirl in the blender, to make clean up a snap! Weeknight easy and weekend cozy is my kind of winter food.

Table of Contents

Ingredients for African Peanut Stew

Simple ingredients come together to create this mouthwatering vegetarian and vegan stew. Here’s what you’ll need to whip it up (see recipe card below for full details):

Peanuts (optional) – these are delicious as a garnish and offer a bit of crunch!
Onion – adds body, and a bit of sweet flavor to the stew.
Fresh Ginger and Garlic –both offer authentic, earthy, savory flavor with a bit of spice.
Ground Coriander or Cumin –add warmth, depth and complexity. One can be subbed for the other if needed.
Sweet Potato –adds bulk, richness, nourshment and a bit of sweet flavor to balance out the spicy.
Vegetable Broth – use a high-quality vegetable broth for the best flavor. I use low-sodium Better Than Bullion vegetable concentrate for most of my cooking. I love it because it’s organic, economical, produces less waste,and the glass jar is easily recyclable.
Chipotle Pepper in Adobo Sauce –find this firey ingredient in the Mexican food isle. It comes in a large or small can. You’ll only need a little bit, but the leftover freeze easily.
Natural Peanut Butter – crunchy or creamy, stirred down. Look for peanut butter that includes only one or two ingredients (peanuts and salt). I like Once Again or Woodstock brands.
Canned Diced Tomatoes – add flavor, texture and a touch of sweetness. I like Muir Glen canned tomatoes.
Cooked Chickpeas or Black Eyed Peas – canned beans are so convenient! They’re mild in flavor and add bulk and nourishment. I like Eden Organic or Field Day brands. You can also use home-cooked chickpeas or black eyed peas.
Greens such as Collards, Kale or Spinach – your preferred green works deliciously in this recipe. Spinach will wilt fast, while collards and kale with need a bit more cooking.
Lime –just a squeeze offers a hint of acid to balance the rich flavors of this sweet potato peanut stew.

I include chickpeas or black eyed peas in this recipe to add a bit more substance and protein. Use whichever one you have on hand. Be sure to check the label on the black eyed peas as many brands include some sort of meat. Of course, you can always cook your own from scratch!

What Greens to Include?

This sweet potato chipotle soup can be made with just about any hearty green. Greens like collards, kale, chard and spinach are all work well in this stew. Keep in mind spinach will cook quicker than collards, kale and chard.

So if using spinach, add it just before ladling into soup bowls. If you’ve not given collards a try, I encourage you to give them a go. They’re a powerhouse of nutrients and taste amazing!

Quick Guide: How to Make African Peanut Stew

You’ll need a sturdy knife, a 4 Qt soup pot or Dutch oven, and a blender to whip this stew up. In summary, here’s how to do it (see recipe card below for details):

First, saute the onions in a bit of oil. Add the garlic, ginger and sweet potatoes. Stir in the broth.
Second, simmer the stew until the potatoes are fork tender, then transfer a few cups to a blender. To the blender add the peanut butter and chipotle pepper. Blend.
Third, transfer the blended peanut butter mixture to the soup pot – it will be thick. Add the tomatoes and bring to a gentle simmer.
Next, stir in the chickpeas (or black eyed peas) and collards if using, warm through for five minutes.
Last, if not using collards, stir in the kale or spinach just until wilted. Give the peanut butter soup a good squeeze of lime juice and ladle into soup bowls.

Pro Tips

How Spicy? For the smoky-spicy chipotle in this sweet potato and peanut soup, take it up or down. I’ve included one chipotle pepper in the recipe and found this to be just right. But if you’re sensitive to spicy, use only half a pepper just to get a taste without overwhelm. If you like red-hot spicy and want to kick it up, use a pepper and a half to even two peppers! The spicy is up to you.
Serve With: I share this sweet potato and peanut butter soup with brown basmati rice, but it is just as delicious serving it without a grain or give quinoa a try. Be sure to pile the toppings and garnishes on high. They add so much texture and flavor to the soup.
Freezer Friendly? Yes Please!This peanut butter stew freezes with ease. Simply store in a lidded container, single serve for easy grab n go lunches, and freeze for up to two weeks. Thaw in the fridge overnight and gently rewarm stovetop.
Use cooked chickpeas or black eyed peas to bulk up this hearty sweet potato and peanut soup. I love both, and use whichever one I have on hand. Look for canned black eyed peas without the addition of meat. Or even better, whip up a batch of Slow Cooked Black Eyed Peas to use in this recipe.

More Hearty Stews to Love

Moroccan Lentil Chickpea Stew
Smoky White Bean Wheat Berry Stew
Harissa Stewed Black Eyed Peas with Collard Greens
Moroccan Butternut Squash Chickpea Stew
Hoppin John Stew

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African Peanut Stew

Prep Time:30 minutes minutes

Cook Time:30 minutes minutes

Total Time:1 hour hour

Servings:4 -5 Servings

Calories:499kcal

Author:Traci York

Comforting, and nourishing with a bit of a kick, vegan West African Peanut Stew with chickpeas (or black eyed peas) comes together fast and is freezer friendly! This hearty stew is vegetarian, vegan and easily gluten free. Amp up the spicy with a bit more chipotle pepper if desired!

Ingredients

For the Soup:

▢ 1/4 C (40g) Peanuts toasted (optional for garnish)
▢ 1 Tbs Vegetable Oil I like coconut or olive
▢ 1 C (130g) Yellow Onion diced, about 1 medium onion
▢ 1/2 tsp Sea Salt
▢ 1 Tbs Fresh Ginger grated* see note
▢ 1 heaped Tbs Fresh Garlic grated* see note
▢ 1/2 tsp Ground Coriander or 3/4 tsp Ground Cumin
▢ 4 C (500g) Sweet Potato peeled and cut into large 1/4" - 1/2" (6mm-12mm) cubes. About one large sweet potato
▢ 4 1/2 C (1.05kg) Vegetable Broth use 1/2 water 1/2 veg stock or a mixture of the two to cut the salt if desired
▢ 1 Small Chipotle Pepper in Adobo Sauce **see note | add 1/2 of another pepper for more kick, use gluten free if needed
▢ 5 Tbs (80g) Natural Peanut Butter creamy or crunchy
▢ 1 Can (411g) Diced Tomatoes with their juices
▢ 1, 15 oz (425g) Can Cooked Chickpeas or Black Eyed Peas drained and rinsed, about 2 cups
▢ 2 C (85g) Collard Greens or Spinach ***see note | cut into thin 1/2" ribbons. Reserve a small hand-full for garnish if desired
▢ 1/2 Lime + more for serving

Serve With:

▢ Brown Basmati Rice optional
▢ Toasted Peanuts
▢ Fist-full of Cilantro
▢ Raw Reserved Greens
▢ Tabasco to amp up the heat optional

Instructions

Preheat oven to 350F (180C) and toast the peanuts for about 8-10 minutes, or until fragrant and golden. Set aside to cool.
To a large 4 Qt. stock-pot or Dutch oven add the coconut or olive oil on medium heat until shimmering. Add the onion and salt, saute for about 8 minutes or until soft and transparent. Some browning is okay.
Add ginger, garlic and coriander (or cumin), stirring for no more than 1 minute, or until fragrant. The garlic and ginger will stick a bit. Add the sweet potato and stock and bring to a boil. Reduce to low, and simmer until the potatoes are just fork tender, about 8-10 minutes.
Scoop 2 1/2 cups (583g) of the potato/broth mixture out and pour it into a blender. Add the chipotle pepper and peanut butter. Blend the mixture into a smooth puree. Pour the puree back into the stock-pot (it will be thick). Stir in the diced tomatoes.
Bring to a simmer, reduce heat to low. Add the collard greens if using and chickpeas (or cooked black eyed peas). Simmer for 5 minutes to warm through and wilt the collards. If using spinach or kale, toss in and stir just before serving. If a thinner stew is desired, add 1/2 C water or broth, stir to warm through. Squeeze 1/2 lime over stew and stir. Taste for salt adjustment.
Serve with grain of choice. I like Brown Basmati Rice, but it's also quite tasty with Quinoa, toasted peanuts, cilantro, and a sprinkle of fresh reserved greens.
Refrigerate for three days or freeze for up to two weeks in a lidded container.

Notes

*Use a microplane grater to grate the garlic and ginger. Be careful here and keep the root between you and the grater at all times. Watch your fingernails too!

**Find Chipotle Chilis in Adobo sauce in the Mexican food isle at your grocery. Look for gluten free if needed. Leftovers can stay fresh in a lidded container in the fridge for several weeks or months in the freezer.

***Use whatever dark leafy green that's in season or at your local farmers market. Kale and spinach will work here too with spinach going in at the very last minute because it will wilt much faster than collards or kale.

Recipe Adapted from Cafe Flora Cookbook

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

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