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African Chickpea Stew with Peanut Butter – vegetarian recipe
Stav Kogan

African Chickpea Stew with Peanut Butter

Get ready to fall in love with your new favorite weeknight meal! This African Chickpea Stew is the ultimate comfort food, boasting a luxuriously creamy peanut butter sauce that's both rich and savory. It's a one-pot wonder, packed with wholesome sweet potatoes, hearty chickpeas,
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 cup
Calories: 383
Ingredients Method Nutrition

Ingredients
  

  • 1 tablespoon (15 mL / 0.5 fl oz) coconut or olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 4 cups (960 ml) (1 L) vegetable stock or water
  • 2 cups (500 mL) peeled, diced sweet potatoes or yams
  • 1 cup (250 mL) cooked or canned chickpeas, drained and rinsed
  • 1/2 cup (125 mL) uncooked brown rice
  • 1/4 teaspoon (1 mL / 0 fl oz) salt
  • 1/4 cup (60 mL) natural peanut butter
  • 2 cups (500 mL) thinly sliced kale or collard leaves
  • 2 tablespoons (30 mL / 1 fl oz) freshly squeezed lemon juice
  • 1/2 teaspoon (2 mL / 0.1 fl oz) black pepper
  • Tamari, to taste
  • Hot chili pepper sauce, to taste (optional)
  • Use a natural, unsweetened peanut butter for the best flavor. The only should be peanuts and maybe a little salt.
  • This stew tastes even better the next day! The flavors have more time to meld. It stores well in an airtight container in the refrigerator for up to 4 days.
  • Feel free to swap the kale or collards with fresh spinach. If using spinach, stir it in at the very end of cooking, as it only needs a minute to wilt.

Method
 

  1. Heat the oil in a large pot or Dutch oven over medium heat.
  2. Add the diced onion and cook for 3-5 minutes, until softened and translucent.
  3. Stir in the minced garlic and cook for another minute until fragrant.
  4. Pour in the vegetable stock, then add the sweet potatoes, chickpeas, brown rice, and salt.
  5. Bring the mixture to a boil.
  6. Reduce the heat to low, cover the pot, and let it simmer for about 45 minutes, or until the rice is tender and has absorbed most of the liquid.
  7. In a small bowl, whisk the peanut butter with a ladleful of the hot liquid from the stew until you have a smooth, creamy paste.
  8. Stir the peanut butter paste back into the stew.
  9. Add the sliced kale, lemon juice, and black pepper.
  10. Cook for another 5 minutes, until the kale has wilted.
  11. Season to taste with tamari and hot chili pepper sauce, if using.
  12. Adjust any other seasonings as needed and serve hot.

Nutrition

Calories: 383kcalCarbohydrates: 55gProtein: 12gFat: 14g

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