West African Peanut Stew

 


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.

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. 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.



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. 




You can dress this stew up or down however you like. Serve it over rice, serve it as it is, top it with cilantro, lime, peanuts, sour cream and/or extra chili powder. If you need more protein, add a fried egg on top or stir in some cooked chicken. It's an any time, any way you like it stew. I promise you won't be disappointed.


West African Peanut Stew

Adapted from Fresh off the Grid and from the Simply in Season cookbook

Prep time: 20 minutes

Cook time: In a slow cooker, 8 hours. On a stove top, 30 minutes.

Total time: 8 hours and 20 minutes, or 50 minutes

Serves 4 - 6


Ingredients

2 tablespoons olive or coconut oil

1 medium onion, diced

2 cloves garlic, minced

1 large sweet potato

2 cups chicken or vegetable broth (use vegetable for vegetarians or vegans)

14 oz. whole canned tomatoes (can use diced also)

1/4 cup (heaping) creamy peanut butter (salted, without added sugar or oil)

2 teaspoons chili powder (I use this blend so it's not too spicy for my kids)

1 teaspoon salt

14 oz. (1 can, or just under 2 cups) chickpeas

2 cups kale, chopped, with thick stems removed 

1-2 tablespoons apple cider vinegar

Extra salt as needed

Optional toppings: cilantro, sour cream, chopped peanuts, lime, fried egg or chicken

Rice or polenta, as needed, if you'd like to serve the stew over one of these


In a Slow Cooker

Combine all ingredients except kale and vinegar in a slow cooker, mix, and turn on high. Cook for 6-8 hours. Thirty minutes before you plan to serve it, add kale. When ready to serve, turn off heat and stir in apple cider vinegar. Add salt if needed. Serve with above toppings.


On a Stovetop

Heat oil over medium to medium high heat in a large Dutch oven or pot with lid. Saute onion for about 5 minutes until soft, then add in garlic and stir for 1-2 minutes.

Add sweet potato, tomatoes, broth, peanut butter, chili powder and salt. Bring to a boil, cover and simmer over medium or medium low heat until potatoes are soft, about 15 minutes. 

Stir in kale and cook until wilted, about 5 minutes.

Turn off heat and add apple cider vinegar. Taste and adjust salt if necessary. Serve with above toppings.



Comments

Unknown said…
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.
Rebekah Kuk said…
I'm so glad you enjoyed it! Thank you for letting me know.