West African-inspired Peanut Stew with Chickpeas

Aug 30, 2019
Family Meals Month Meal Suggestion: pair the West African-inspired Peanut Stew with Chickpeas with fresh fruit.

Try something different! This one-pot meatless meal is as filling as it is delicious with a rich, nutty, savory flavor. Using canned garbanzo beans (also called chickpeas) means you can have it on the table in under an hour. Although it sounds exotic, you may have most of the ingredients in your pantry already! We made this vegan, but use chicken broth if you prefer. Serve with a dish of fresh fruit such as oranges, kiwis, and a pomegranate for dessert.

Serves 4-6


1 tablespoon olive oil
1 onion, finely chopped
1 red pepper, finely chopped
3 cloves garlic, minced
2 tablespoons fresh ginger, minced
1/4 teaspoon crushed red pepper
1/2 teaspoon coriander
4 cups vegetable broth
1 14.5-ounce can diced tomatoes with juices
3/4 cup chunky natural peanut butter
2 pounds yams, peeled and cut into 1/2 inch pieces
1 15-ounce can chickpeas (garbanzo beans) drained and rinsed
Fresh cilantro, chopped, for serving


  1. Heat oil in a large pot over medium heat. Stir in onion and red pepper and continue cooking until softened, about 5 minutes.

  2. Stir in garlic, ginger, red pepper, and coriander until fragrant, about 30 seconds. Add broth, diced tomatoes with their juices, and peanut butter. Stir until peanut butter is dissolved.

  3. Add yams and chickpeas, bring to a boil, reduce and simmer until yams are tender, about 25 to 30 minutes.

  4. To thicken soup, remove 3 to 4 cups and puree in blender, then return to pot. Alternately, use an immersion blender to puree some of the soup leaving a portion of the solids intact or take a large spoon and mash some of the beans and potatoes against the side of the pan.

  5. To serve, ladle into bowls and top with chopped fresh cilantro.
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