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Vegan African Peanut Stew – vegetarian recipe
Stav Kogan

Vegan African Peanut Stew

Craving a meal that's both incredibly comforting and bursting with unique, savory flavor? Look no further than this Vegan African Peanut Stew. Inspired by traditional West African groundnut stew, this one-pot wonder combines the creamy richness of peanuts with hearty potatoes, sw
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 serving
Calories: 297
Ingredients Method Nutrition

Ingredients
  

  • START TO FINISH: 40 minutes MAKES: 6 servings
  • 1 tablespoon (15 ml / 0.5 fl oz) canola oil
  • 1 large onion, sliced
  • 1 large red bell pepper, seeded and chopped
  • 1/2 teaspoon (10 ml / 0.3 fl oz) crushed red pepper
  • 3 1/2 cups (840 ml) vegetable broth
  • 1 cup (145 g / 5.1 oz) chopped unsalted peanuts
  • 6 tiny new potatoes, about 1 lb / 450 g, cut into 1-inch pieces
  • 1 medium sweet potato, about 12 oz / 340 g, peeled and cut into 1-inch pieces
  • 1 19-ounce / 540 g (19 oz) can fava beans, rinsed and drained
  • 1 14.5-ounce / 411 g (14.5 oz) can diced tomatoes, undrained
  • Vegan sour cream, for serving (optional)
  • Snipped fresh chives, for serving (optional)
  • For a creamier, smoother stew, substitute 1/2 cup (480 ml) of natural, unsalted peanut butter for the chopped peanuts. Whisk it into the broth until fully dissolved.
  • Customize the heat by adjusting the amount of crushed red pepper. For a deeper flavor profile, add 1 teaspoon (5 ml / 0.2 fl oz) of ground cumin and 1/2 teaspoon (10 ml / 0.3 fl oz) of ground ginger along with the red pepper.
  • Feel free to add other vegetables. A few handfuls of fresh spinach or kale stirred in at the end until wilted, or a can of chickpeas added with the fava beans, are excellent additions.
  • This stew tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight.

Method
 

  1. In a large saucepan or Dutch oven, heat the oil over medium heat.
  2. Add the sliced onion and chopped bell pepper.
  3. Cook for 5-7 minutes, stirring occasionally, until softened and lightly golden.
  4. Stir in the crushed red pepper and cook for 1 minute more until fragrant.
  5. Pour in the vegetable broth and add the chopped peanuts, stirring to combine.
  6. Bring the mixture to a boil.
  7. Add the new potatoes and sweet potato pieces. Return to a boil, then reduce the heat to low, cover, and simmer for about 25 minutes, or until the potatoes are fork-tender.
  8. Stir occasionally to prevent sticking.
  9. Stir in the rinsed fava beans and the undrained diced tomatoes. Increase the heat to medium and cook for 3-5 minutes, until the stew is heated through.
  10. Ladle the stew into bowls. If desired, top each serving with a dollop of vegan sour cream and a sprinkle of fresh chives before serving.

Nutrition

Calories: 297kcalCarbohydrates: 31gProtein: 13gFat: 15g

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