This one-pot dish is very easy to make and tastes great! Sweetness comes from the sweet potato and red pepper, tartness from the tinned tomatoes, creaminess from the peanuts and a bitter freshness from mixed kale. It is a really hearty plant based meal that will keep you full for a long time. 

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two bowls of peanut soup with spoons and the edge of a frying pan containing toasted peanuts

The star ingredient has got to be peanut butter. Not only does it thicken the stew, the flavour is incredible when combined with the veggies and tomatoes. Use crunchy or smooth, just add a few roasted peanuts as an extra topping for a bit more crunch.

For the veg, I used sweet potato, red peppers and mixed kale – but you can use whatever you have in your fridge. Sweet potato can be switched for another sweet veg such as cauliflower. The kale can be switched for any greens such as cabbage, broccoli spinach, collard greens etc. This stew can take any leftover veg too – sweetcorn, peas, edamame beans, carrots, celery – this list goes on.

two bowls of peanut soup with spoons and the edge of a frying pan containing toasted peanuts

West African spicy peanut stew

This one-pot dish is very easy to make and tastes great! Sweetness comes from the sweet potato and red pepper, tartness from the tinned tomatoes, creaminess from the peanuts and a slight bitter freshness from mixed kale. It is a really hearty plant based meal that will keep you full for a long time. 
4 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine West African
Servings 4 people
Calories 690 kcal

Ingredients
 
 

  • 2 tbsp olive oil
  • 1 onion finely sliced
  • 2 tbsp crushed garlic (3 – 5 cloves)
  • 2 tbsp grated ginger
  • 1 – 2 chilli peppers deseeded and finely sliced
  • 1 red pepper deseeded and sliced
  • 1 sweet potato peeled and diced into 1 cm cubes
  • 150 g peanut butter
  • 400 ml stock
  • 800 g tinned tomatoes
  • 400 g tinned chickpeas drained
  • 1 tsp paprika
  • 100 g kale or other greens (spinach, collard greens etc), roughly chopped
  • 1 small bunch coriander roughly chopped
  • 50 g peanuts

Instructions
 

  • Heat the oil over a medium heat and add the onion. Fry for 5 minutes until the onion is softening.
    2 tbsp olive oil, 1 onion
  • Add the ginger, garlic and chilli pepper and fry for a few more minutes.
    2 tbsp crushed garlic, 2 tbsp grated ginger, 1 – 2 chilli peppers
  • Add the red pepper and sweet potato. Stir well and place a lid on the saucepan a sweat for 5 minutes.
    1 red pepper, 1 sweet potato
  • Whisk the peanut butter into the stock until smooth and add this mixture to the saucepan along with the tinned tomatoes and paprika. Bring to the boil and simmer for 15 minutes until the sweet potato is softened.
    150 g peanut butter, 400 ml stock, 800 g tinned tomatoes, 1 tsp paprika
  • Stir in the tinned chickpeas and chopped kale and stir for a few minutes until the kale is wilted.
    400 g tinned chickpeas, 100 g kale
  • Heat the peanuts in a dry frying pan until toasted.
    50 g peanuts
  • Serve the stew and top with chopped coriander and peanuts.
    1 small bunch coriander

Nutrition

Calories: 690kcalCarbohydrates: 76gProtein: 28gFat: 36gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 18gSodium: 894mgPotassium: 1779mgFiber: 18gSugar: 25gVitamin A: 12572IUVitamin C: 142mgCalcium: 223mgIron: 8mg
Keyword vegan, vegetarian
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