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West African Sweet Potato Peanut Stew

Kathleen R. Coffey
A rich and creamy vegetarian peanut stew loaded with chickpeas, sweet potatoes, and fire-roasted tomatoes.
This one-pot meal is high in plant-based protein, fiber, and healthy fats, making it perfect for weeknight dinners, meal prep, or cozy family meals.
Garnish with fresh parsley and chopped peanuts for an extra crunch and flavor boost.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main, Stew
Cuisine Vegetarian, West African
Servings 6

Equipment

  • 1 large soup pot or Dutch oven (at least 5-quart)
  • 1 Cutting Board
  • 1 sharp knife
  • 1 Wooden Spoon or Spatula
  • Measuring Cups and Spoons

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion finely chopped
  • 4 cups sweet potato peeled and cubed (about 2 large or 3 medium)
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 2 tsp fresh ginger minced
  • 5 garlic cloves minced
  • 1/4 cup tomato paste
  • 4 cups vegetable broth
  • 1 14-oz can fire-roasted diced tomatoes
  • 3/4 cup natural salted peanut butter
  • 1 13.5-oz can lite coconut milk
  • 1 15.5-oz can chickpeas, rinsed and drained
  • 2 –3 tsp Sriracha or preferred hot sauce to taste
  • Cooked white or brown rice for serving (optional)
  • Fresh parsley for garnish
  • Roasted salted peanuts, chopped, for garnish

Instructions
 

  • Prepare the Aromatic Base: Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium heat.
    Once the oil is shimmering, add the finely chopped yellow onion.
    Cook the onions gently for 4 to 5 minutes, stirring occasionally, until they become soft, translucent, and fragrant.
    This step forms the flavorful foundation for the stew.
  • Cook the Sweet Potatoes: Add the peeled and cubed sweet potatoes (about 4 cups) to the pot.
    Sprinkle 1 teaspoon each of sea salt and black pepper over the sweet potatoes.
    Stir well to coat them evenly with the oil and seasonings.
    Cook for 2 minutes, stirring occasionally, to allow the sweet potatoes to start softening while absorbing the flavors of the onions and seasonings.
  • Infuse Garlic, Ginger, and Tomato Paste: Stir in the minced garlic cloves (5 cloves) and 2 teaspoons of minced fresh ginger, allowing them to release their fragrant aroma.
    Add 1/4 cup tomato paste to the mixture, stirring constantly.
    Cook for 4 to 5 minutes until the tomato paste begins to caramelize and turns a rich brick-red color, enhancing the stew with deep, roasted flavors.
  • Add Liquids and Tomatoes: Pour in 4 cups of vegetable broth and 1 (14-oz) can of fire-roasted diced tomatoes.
    Stir everything together, making sure the sweet potatoes are submerged in the liquid.
    Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to low.
    Cover the pot and simmer for 25 to 30 minutes, or until the sweet potatoes are tender when pierced with a fork.
  • Incorporate Peanut Butter, Coconut Milk, and Chickpeas: Once the sweet potatoes are tender, stir in 3/4 cup natural salted peanut butter until it melts and combines evenly.
    Add 1 (13.5-oz) can of lite coconut milk, stirring to create a creamy, velvety consistency.
    Finally, fold in 1 (15.5-oz) can of rinsed and drained chickpeas.
    Simmer the stew uncovered for an additional 15 minutes, allowing it to thicken slightly while stirring occasionally to prevent sticking.
  • Adjust Heat and Flavor: Add 2–3 teaspoons of Sriracha or your preferred hot sauce, adjusting to taste.
    Stir well to distribute the spice evenly. Taste the stew and adjust salt and pepper if necessary.
    This step ensures the stew is perfectly balanced in flavor with a gentle warmth from the heat.
  • Prepare to Serve: Ladle the stew into individual bowls.
    Serve it over cooked white or brown rice if desired, which will absorb the rich, flavorful sauce.
  • Garnish and Present: Finish each serving with a sprinkle of fresh chopped parsley and a handful of roasted, salted chopped peanuts.
    These garnishes add color, texture, and an extra layer of flavor to the stew, creating a visually appealing and delicious meal.
  • Enjoy Mindfully: Serve your Vegetarian West African Peanut Stew warm, ideally with family or friends.
    Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months for future meals.

Notes

  • For a creamier texture, use smooth natural peanut butter rather than chunky.
  • Fire-roasted tomatoes add depth and smokiness; regular diced tomatoes are fine if unavailable.
  • Adjust the heat level by increasing or reducing Sriracha according to taste.
  • Sweet potatoes can be substituted with butternut squash for a slightly different flavor profile.
  • Stir frequently when simmering after adding peanut butter and coconut milk to prevent sticking.
  • This stew freezes exceptionally well—portion into airtight containers for convenient future meals.
  • Garnishes such as parsley and chopped peanuts can be prepared ahead of time for quicker serving.