This vegan One Pot West African Peanut stew recipe is loaded with vegetables and flavor to provide a comfort food meal that’s perfect for meal prep no matter the season!
The colder months are perfect for stews, soups and other comfort foods, but if you’re like us, then you want these foods year round! We know that you are going to love this One Pot West African Peanut stew.
I want to start by saying this is not a traditional version of West African peanut stew. This is a version I created after researching peanut stew and then basing off of ingredients that are easy to find and replicate in the continental US.
I think it’s important to note that West Africa is an entire region consisting of 17 countries. Each country and even culture inside that country may have it’s own variation of peanut stew. However, for search results, West African peanut stew is what is searched the most.
History: Most people agree that peanut stew originated in Mali. It is also known as groundnut stew or maafe. With colonialism, groundnut became popular outside of African countries and with the expansion of food bloggers, peanut stew has grown even more popular around the world.
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Why You’ll Love This Recipe
- Flavorful – This recipe packs so much flavor in with ingredients that you most likely have a lot of already!
- Nutritionally Dense – There are a lot of vitamins, minerals, and goodness packed into this dish which is perfect for the colder weather season
- Easy – This stew is made in one pot and most of the ingredients just get tossed in which means easy for you
Gather your ingredients!
- Onions, Bell Pepper, Garlic, and Ginger – these are our aromatics and start the dish developing flavor right from the start.
- Peanuts and Peanut Butter – Peanuts are the main component of the dish. We are using unsalted peanuts for the crunch and protein and peanut butter to add creaminess and thickness to the stew.
- Sweet Potatoes – are the carb of choice added to this dish. It adds texture and sweetness but can also be mashed to thicken if desired.
- Chickpeas – the protein that we are using for this dish. Since we are vegan we want to add protein, but not meat. Chickpeas add a neutral flavor that doesn’t take away from the rest of the dish, yet holds up well to a simmering pot of stew
- Collard Greens – these add so much nutritional value to the stew, along with another layer of texture
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations:
- Peanuts and Peanut Butter – If you cannot have peanuts/peanut butter, we’d first recommend cashews and cashew butter. If you cannot have nuts at all, we’d recommend omitting the nuts for texture purposes, but still adding in something like sunbutter or tahini.
- Sweet Potatoes – You could swap with yellow or yukon potatoes. Alternatively, something like cauliflower could also work
- Chickpeas – other white beans like cannellini, great northern, or butter beans will work well also
- Collard Greens – swap with other greens like spinach or kale
- Protein – If you’d like to add some more protein into your dish, things like tofu or vegan chicken or soy curls would be good options
The only top allergen in here is the peanuts and peanut butter. You can replace with something like cashews and cashew butter if you are able, if not, omit the peanuts and use sunbutter. This will alter the taste, but still give you a delicious stew.
Yes. You can let it cool completely and then store it in a freezer safe container for up to 3 months.
Yes, this recipe can be made 4-5 days in advance.
Other Vegan Comfort Food Recipes to Consider:
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One Pot West African Peanut Stew (Vegan)
- 1 tablespoon Olive oil
- 1 large Yellow onion, diced
- 1 Red bell pepper, diced
- 6 cloves Garlic, minced
- 1 tablespoon Ginger root, grated
- 1 tablespoon Ground cumin
- 1 ½ teaspoon Ground coriander
- 1 teaspoon Cinnamon
- ¼ teaspoon Cardamom
- ¼ teaspoon Cayenne, more or less to taste
- ½ teaspoon salt, more or less to taste
- ½ teaspoon black pepper, more or less to taste
- 2 medium Sweet potatoes, cubed
- 14 oz can Chickpeas, drained and rinsed
- 14 oz can Can fire roasted tomatoes
- ¾ cup unsalted roasted peanuts, chopped
- 1 Serrano pepper, diced, seeded, destemed
- 3 ½ – 4 cups low sodium vegetable stock
- ¾ cup creamy natural peanut butter
- 2 tablespoon Tomato paste
- 4-5 cups Collard greens, chopped*
- 2 tablespoon fresh lemon juice
- sriracha, optional
- In a large heavy bottomed pot, add oil over medium heat. Add in your onions, bell peppers, garlic and ginger. Saute until onions and peppers softened about 3-5 minutes.
- Add seasonings (cumin to pepper) and stir together. Let cook for one minute, careful not to burn. Add potatoes, chickpeas, fire roasted tomatoes and half of the peanuts. Stir together, scraping any of the fond off the bottom of the pot. Let cook for 5-7 minutes until the potatoes have started to soften.
- Add serrano pepper, vegetable stock, peanut butter and tomato paste. Stir together until the tomato paste is combined into the other ingredients. Cover and turn heat down to low and allow to simmer for 20 minutes or until sweet potatoes are fork tender.
- Remove cover, add collard greens, lemon juice, and sriracha if adding. Taste and add more salt and pepper if desired. Allow to cook for another 5 minutes.
- Top with cilantro and remaining peanuts at the end. Serve with rice, bread, or by itself.