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
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.
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.
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.
Try these one pot recipes too:
Sweet Potato, Chickpea and Peanut stew West African style
- 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
- 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
- 400 ml coconut milk 1 tin
- 250 ml water
- 50 ml lemon juice 1/4 cup
- 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