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Peanut Chickpea Stew
A hearty and flavorful stew inspired by African cuisine, perfect for a cozy dinner.
Servings 8 cups
Calories 231kcal
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 cup yellow onion diced
- 1 large sweet potato peeled and cut into 1/2-inch pieces
- 3/4 teaspoon salt
- Pinch of red pepper flakes
- 2 cloves garlic minced
Additional Ingredients
- 2 tablespoons tomato paste
- 2 15oz cans chickpeas do not drain
- 1 14oz can diced tomatoes
- 1 14oz can full-fat coconut milk
- 1/3 cup creamy peanut butter
- 1 whole lime zested and juiced
- 1/2 cup dry-roasted peanuts chopped
- 1/2 cup fresh cilantro chopped
- Rice for serving (optional)
Instructions
Main Ingredients
- In a large saucepan, heat the olive oil over medium heat. Add the onion, sweet potato, salt, and red pepper flakes and cook, stirring frequently, until the onion begins to brown, 6 to 8 minutes.1 tablespoon olive oil, 1 cup yellow onion, 1 large sweet potato, 3/4 teaspoon salt, Pinch of red pepper flakes
- Add the tomato paste and garlic and cook, stirring constantly, for 2 minutes.2 cloves garlic
Additional Ingredients
- Stir in chickpeas and their liquid, diced tomatoes, coconut milk, and peanut butter. Increase the heat to medium-high and bring to a simmer. Cover, reduce the heat to low, and simmer until the sweet potato is tender, about 15 minutes, stirring occasionally. Remove pot from heat and stir in lime zest and juice. Season with salt to taste.2 tablespoons tomato paste, 2 15oz cans chickpeas, 1 14oz can diced tomatoes, 1 14oz can full-fat coconut milk, 1/3 cup creamy peanut butter
- Divide into bowls and top with peanuts and cilantro. Serve with rice, if desired.1 whole lime, 1/2 cup dry-roasted peanuts, 1/2 cup fresh cilantro
Notes
This flavorful stew is a versatile meal that’s easy to customize. It can be stored in the fridge for up to 3 days. Try adding different vegetables like spinach or bell peppers to vary the texture and flavor.