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Sweet Potato, Peanut, Chickpea stew West African style

April 14, 2020 by Tania 2 Comments

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This hearty delicious Sweet Potato, Peanut, Chickpea stew is rich in flavour, it’s warm and comforting for the cold nights ahead. This is one that will feed a crowd or create a few nights of relaxed meals

Sweet potato and peanut stew in a black bowl

West African Foods

Peanut butter or groundnut stews are common in West Africa. In Senegal and Gambia yams, similar to sweet potatoes and ground peanuts are common ingredients. Although the recipes vary enormously, there are many soups and stew type dishes eaten and usually served with rice or Fufu.

Fufu. Is a staple ingredient

Fufu, wow what a cool name, is a paste made from cassava, plantains or even semolina. It is a sticky, gelatinous ball of cooked dough that looks a little like firm polenta and usually eaten with the hands. It is one of the most popular accompaniments to stews and soups in these parts of Africa

The many variations of stew and soup can include tomato, onion, garlic, cumin, paprika, black pepper, turmeric, peanut butter, vegetables and all kinds and meat.

A plate of African stew with sweet potato

The one I have created here has a coconut base. This adds a creamy depth and a more saucy base, but I think the West Africans will forgive me. You can eat this with rice, couscous or even quinoa . If you would like a version of this with chicken check this recipe here.

  • 1 kg of sweet potato
    1
  • 2
Sweating off sweet potato for stew
1. This recipe is based on sweet potato ( that’s 1 kg there).
2. Sweat off the sweet potato with onion, garlic and spices
chickpeas and chopped tomatoes for stew
Then add chickpeas, chopped tomato, coconut and peanut butter
A large pot of sweet potato stew
adding frozen spinach to a pot of stew
adding spinach to sweet potatoes in a pot
Finish the whole lot with spinach and you have the best West African feast!
A pot of African Stew in a pot

You are going to love this one. It vegan and gluten free BUT you can make a big pot and eat it as is or serve it with a side of beef or chicken sausages, roasted chicken or even alongside a piece of salmon with an extra squeeze of lemon

This recipe uses easy to get pantry ingredients. If you have trouble getting any of them I have shared alternatives in the notes below. Just wing it. This recipe is designed to be adapted.

Sweet potato and chickpeas with spinach in

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Sweet Potato, Chickpea and Peanut stew West African style

This very easy stew will keep everyone happy. It has plenty of flavour and is suitable for gluten free or vegan family members too.
Print Recipe
Prep Time 15 mins
Cook Time 35 mins
Course dinner, Main Course
Cuisine west african
Servings 6 people

Ingredients
  

Vegetables

  • 250 gm onion chopped
  • 3 cloves garlic crushed
  • 1 Kg sweet potato peeled and chopped into 1 cm chunks
  • 400 gm chopped tomatoes 1 tin
  • 400 gm chickpeas and water 1 tin plus the water
  • 250 gm spinach frozen or 100 gm fresh
  • 100 ml oil vegatable or olive

Spices

  • 2 tablespoon cumin ground
  • 1 teaspoon coriander ground
  • 1 teaspoon cardomom ground
  • 1 teaspoon turnmeric ground
  • 1 teaspoon salt
  • 3 each vegetable stock cubes gluten free, msg free
  • 200 gm peanut butter crunchy or smooth

Liquids

  • 400 ml coconut milk 1 tin
  • 250 ml water
  • 50 ml lemon juice 1/4 cup

Instructions
 

  • Peel and cut the sweet potato into bite sized chunks. Dice the onion and crush the garlic
  • Heat a large saucepan and add 100 ml oil. Add the onion and garlic and cook till softened but not coloured. Add the spices and stir on a low heat till fragrant. Add the sweet potato and cook a further 2-3 minutes.
  • Add the 400 ml ( 1 can) chopped tomatoes, the chickpeas (water and all) the extra water (250ml) mixed with the peanut butter, coconut milk, and crumbled stock cubes. Stir well to combine.
  • Leave to simmer on low until the sweet potato is just tender when pierced with a fork ( do not overcook)
  • When the potatoes are tender add the frozen spinach and turn the stew to very low. When the spinach is defrosted stir into the stew add the lemon juice and stir well and serve immediately

Notes

If you have trouble finding canned tomatoes use 200ml tomato juice and 250 gm chopped fresh tomatoes. Alternatively use 400 ml of passata
The frozen spinach is added here as it is very convenient. i always kee a packet in the freezer. The spinach in the recipe is a whole packet of chopped frozen spinach (Aldi) You can replace the frozen spinach with 100 gm of fresh spinach added right at the last minute
If you have no chickpeas use white beans or even lentils
Don’t overcook sweet potato. make sure it is just cooked through. you don’t want it to break up and mash. 
You could add other vegetables to this stew too. Vegatables like celery (added at the start with the onion, red capsicum, peas, broccoli or pumpkin. 
Keyword comfort food, stew, vegan

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Filed Under: Gluten Free, One pot cooking, RECIPES, Vegan, Vegetables, Vegetables and Vegetarian Tagged With: groundnuts, onepot cooking, Sweet Potato, sweet potato stew, Vegan, west african stew

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Comments

  1. angiesrecipes

    April 15, 2020 at 2:18 pm

    I know very little, well, almost nothing about African cuisine. But anything with sweet potato and peanut has got to be very delicious and moreish. I am intrigued how cassava pasta tastes like….thanks for sharing, Tania!

    Reply
    • Tania

      April 19, 2020 at 9:56 pm

      I think cassava Fufu is probably very plain Angie

      Reply

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Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
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