It’s getting chilly, isn’t it? This is one of my very favorite stews, all year round, but especially in the cooler months. It is hearty, comforting and will please your vegetarian and vegan friends too. It is brimming with chickpeas, savory with peanut butter and creamy with sweet potatoes. Read on to see how to make it and why it is so versatile.Jump to Recipe
A Very Versatile Stew
As noted, this stew is a crowd pleaser. Vegans, vegetarians and even carnivores will love it.The vegan can eat it as is, when made with vegetable broth. The vegetarian can enjoy it with fried eggs and sour cream or cheese on top. And the carnivore can cook up some bacon or sausage to crumble on top.
I have been making a version of this stew for many years now. I have made it on the stove top and in the slow cooker, both with excellent results. It can also be made in the Instant Pot for a faster, hands off approach.
Straight From the Pantry & Freezer
The ingredients are ones that I almost always have on hand. The recipe uses kale, and did you know you can freeze fresh kale if you plan to use it in a stew? Take it straight from the freezer and add it to the recipe. You don’t even have to cook or blanche it before freezing it.
The other ingredients are chickpeas, canned tomatoes, sweet potatoes, peanut butter, onion, garlic, spices…they are all things I usually have ready to go. Chicken broth is in my freezer, as are any extra proteins I want to add on top.
I always double the recipe because it freezes well. Once recipe makes enough for four to six people, depending on how you eat it. If you serve it over rice, you would get more servings. If you have just the stew, it’s closer to four servings. But it’s easy enough to double the recipe and have some on hand for next week.
Note: when I double the recipe, I only have room for one batch in the slow cooker or instant pot, and I cook the other batch on the stove top. So keep this in mind if you were hoping to fit it all into a slow cooker or instant pot. Your slow cooker may be big enough to handle it. Mine is not.
Toppings and Base
You can dress this stew up or down however you like. Toppings I enjoy are cilantro, lime juice, chopped peanuts, sour cream, and extra chili powder. If I want more protein, I add bacon, shredded chicken, eggs or sausage on top.
Serve it over rice, serve it as it is. Serve it over polenta or with a side of bread. It’s an any time, any way you like it stew. I promise you won’t be disappointed.
Well, there ya go! Hope you enjoy this delicious, versatile stew as much as my family and I do.
Until next time,
West African Peanut Stew
- Optional Instant Pot
- Optional Slow Cooker
- 2 tablespoons olive or coconut oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 large sweet potato peeled and diced into 1.5 inch pieces
- 2 cups chicken or vegetable broth
- 14 oz diced tomatoes
- 14 oz cooked chickpeas about 2 cups
- 1 cup plain peanuts
- 1/4 cup (heaping) salted, all-natural peanut butter
- 2 teaspoons chili powder
- 1 teaspoon salt
- 2 cups kale chopped, without stems
- 1-2 tablespoons apple cider vinegar
- optional sausage, bacon, egg, or shredded chicken for extra protein
- optional cilantro, sour cream, chopped peanuts, or lime juice for topping
- optional bread or brown rice, for serving
- If cooking on the stove top, heat olive oil in large pot over medium heat. Sauté onions and garlic until soft. Add salt and chili powder and stir for 1 minute. Add sweet potato, broth, tomatoes, peanut butter, and chickpeas. Stir, cover, and bring to a boil. Reduce heat to medium-high and simmer for about 15 minutes until potatoes are soft. Stir in kale and cook for another 5 minutes. Remove from heat and stir in apple cider vinegar. Serve with optional extra protein or other toppings.
- If using the slow cooker, combine all ingredients minus the apple cider vinegar and cook on high heat for 6 hours. Stir in apple cider vinegar when ready to serve. Serve with optional bread or brown rice, extra proteins, and/or optional toppings.
- If using the Instant Pot, combine all ingredients, minus the apple cider vinegar, and select Manual. Choose High Pressure, and set to 15 minutes. Lock lid and set vent to Sealing. Allow pressure to release naturally. Stir in apple cider vinegar when ready to serve. Serve with optional bread or brown rice, extra proteins, and/or optional toppings.
I Made this tonight and it was great! I did half the chili just in case it got too spicy for my tiny person and I skipped the vinegar which never sits well in my stomach and it was still great.
I'm so glad you enjoyed it! Thank you for letting me know.