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African Peanut Stew



My go-to for maximum coziness. This soup has become a staple in our house. I make it every few weeks at minimum and it is requested just as often. It’s hard to pinpoint exactly what is so comforting about this soup, but I think it comes down to the heartiness of it. Something about having sweet potatoes and chickpeas share the same pot is so satisfying. Another undeniably comforting element is the creaminess. The peanut butter and coconut milk each lend their own level of richness, creating a very complex, rich depth of flavour.


Prior to creating this recipe, I had tasted a few versions of African Peanut Stew and loved them. You can’t really go too wrong with this flavour profile. What I love about my version, and why I find it has such staying power is that it uses minimal ingredients, most of which I have on hand in my kitchen (and I would guess some of you do too!) It is adaptable and can be made with fresh or dry chilis, fresh or canned tomatoes, fresh or canned coconut milk and pretty much any kind of onion. My personal favourite is to make it with fresh tomatoes, especially in peak, late-summer tomato season. The flavour is next level. Try it out and find the version that makes you feel cozy, nourished and comforted. The power of this soup is real!





AFRICAN PEANUT STEW

Makes 1 large pot


 

3 Tbs coconut oil

1 onion, diced

1 inch knob fresh ginger, peeled and minced

1 can chickpeas, drained and rinsed

1 sweet potato, diced into 1 inch chunks

1 tsp chili flakes

Sea salt and black pepper, to taste

3 heaping Tbs natural peanut butter

1 28oz can diced tomatoes or 5 cups (5 large) tomatoes, diced

1 can coconut milk


 

  1. Heat coconut oil over medium heat in a large, heavy-bottomed pot. Saute onion and ginger until fragrant, but not browned.

  2. Add chickpeas, sweet potato and chili flakes. Stir and season with salt and pepper.

  3. Add peanut butter and stir around it melts and begins to coat the vegetables.

  4. Add tomatoes and, if using canned, add 1 can full of spring water. If using fresh tomatoes, no water is necessary as the tomatoes will release their juices. Add coconut milk. Stir and bring to a gentle boil.

  5. Reduce heat, cover and simmer until the sweet potatoes are tender and the soup is nice and thick (about 20 minutes).




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