Vanilla and Bean· by Traci York★ 4.9 (14)

African Peanut Stew with Chickpeas

Name: African Peanut Stew with Chickpeas
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 5 servings
Cuisine: African
Ingredients: 1/4 cup (40 grams) Raw Unsalted Peanuts ((optional for garnish)); 1 tablespoon Vegetable Oil (I like coconut or olive); 1 cup (130 grams) Yellow Onion (diced small, about 1 medium onion); 1/2 teaspoon Fine Sea Salt; 1 tablespoon Fresh Ginger (grated); 1 heaped tablespoon Fresh Garlic (grated); 1/2 teaspoon Ground Coriander (or 3/4 tsp Ground Cumin); 4 cups (500 grams) Sweet Potato (peeled and cut into large 1/4 inch - 1/2 inch (6mm-12mm) cubes. About one large sweet potato); 4 1/2 cups (1.05 kilograms) Low Sodium Vegetable Broth; 1 Small Chipotle Pepper in Adobo Sauce (*see note | add 1 1/2 for more spice); 1/4 cup + 1 tablespoon (80 grams) Natural Peanut Butter (creamy or crunchy); 1, 14.5 ounce (411 grams) Can Diced Tomatoes (with their juices); 1, 15 ounce (425 grams) Can Cooked Chickpeas; 2 cups (85 grams) Collard Greens (packed, cut into thin 1/2 inch bite size pieces. **see note); 1/2 Lime (+ more for serving); Rice, Toasted Peanuts, Cilantro, Tabasco for more heat.

Nutrition Facts

Per serving · recipe makes 5 · 1h total

Servings

Calories

33% of a 2,000 cal day

663KCAL

Protein

19g38% DV

% DAILY VALUE

Total Fat17g

21%

Saturated3g

13%

Unsaturated14g

—

Total Carbs111g

40%

Fiber11g

38%

Total Sugars13g

—

incl. Added Sugars0g

Starch87g

—

Sodium1326mg

58%

% Daily Value is based on a 2,000 calorie day.

A hearty African peanut stew with chickpeas, sweet potatoes, and warm spices like ginger and coriander. Naturally vegetarian and vegan, it's comforting and ready in an hour.

Ingredients

5 SERVINGS

40 gRaw Unsalted Peanuts — ¼ cup, optional
1 tbspVegetable Oil — or coconut oil or olive oil
130 gYellow Onion — diced small, 1 cup
½ tspFine Sea Salt
1 tbspFresh Ginger — grated
1 tbspFresh Garlic — heaped, grated
½ tspGround Coriander — or Ground Cumin
500 gSweet Potato — large, peeled, cubed, 4 cup
1.1 kgLow Sodium Vegetable Broth — 4½ cup
1Small Chipotle Pepper in Adobo Sauce — *see note | add 1 1/2 for more spice
80 gNatural Peanut Butter (creamy or crunchy) — 5 tbsp
411 gdiced tomatoes with juices — canned, 1 can
425 gCooked Chickpeas — canned, 1 can
85 gCollard Greens — packed, 2 cup
½Lime
Rice, Toasted Peanuts, Cilantro, Tabasco for more heat.

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Nutrition uses 5 ordinary servings for this batch; the source listed 4.

Method

1h total

Read the method on Vanilla and BeanTraci York’s original page

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mainbeansdairy freegluten freeveganvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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