1-Pot-Chickpea West Africa Inspired Peanut Stew By Minimalist Baker

1-Pot-Chickpea West Africa Inspired Peanut Stew By Minimalist Baker

RatingDifficultyIntermediate
ShareTweetSaveShareBigOven
1-Pot-Chickpea West Africa Inspired Peanut Stew By Minimalist Baker
Yields6 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

Peanut stew has its origins in West Africa and is made with a base of ground nuts or nut butter (typically peanuts) and tomatoes. A thick, creamy, dairy-free soup inspired by African Peanut Stew. This simple version is made with chickpeas, tomatoes, and peanut butter all in 1 pot!

It can be prepared a variety of ways, including vegetarian or with meat, such as chicken or fish. It’s typically served with a starch of some kind, such as rice or fufu.

 2 tbsp avocado oil coconut oil, olive oil, (if avoiding oil, sub water)
 1 medium red or white onion, diced
 1 large red bell pepper, diced (seeds and stems removed)
 6 cloves garlic, minced (6 cloves yield ~3 Tbsp or 18 g)
 2 14-ounce cans diced tomatoes
 ½ cup tomato paste
 24 tsp chili garlic sauce (we like Huy Fong Foods brand // or sub cayenne to taste)
 1 cup natural, salted peanut or almond butter (creamy or chunky)
 2 cups light coconut milk
 2 15-ounce cans chickpeas, rinsed and drained
 2 cups water, depending on desired thickness

Ingredients

 2 tbsp avocado oil coconut oil, olive oil, (if avoiding oil, sub water)
 1 medium red or white onion, diced
 1 large red bell pepper, diced (seeds and stems removed)
 6 cloves garlic, minced (6 cloves yield ~3 Tbsp or 18 g)
 2 14-ounce cans diced tomatoes
 ½ cup tomato paste
 24 tsp chili garlic sauce (we like Huy Fong Foods brand // or sub cayenne to taste)
 1 cup natural, salted peanut or almond butter (creamy or chunky)
 2 cups light coconut milk
 2 15-ounce cans chickpeas, rinsed and drained
 2 cups water, depending on desired thickness
1-Pot-Chickpea West Africa Inspired Peanut Stew By Minimalist Baker

Responses

Your email address will not be published.