One-Pot Vegan West African Peanut Stew

I first tasted a version of this stew at a tiny pop-up kitchen in Austin, tucked behind a record shop on a rainy Saturday. One spoonful and I was completely floored — the way peanut butter melted into tomatoes and warm spices was something I’d never experienced before. I spent the next few weeks experimenting on my stovetop, adding sweet potatoes for sweetness and chickpeas for heft, until I landed on this version that my roommates now request every single week. It’s comfort food at its absolute finest, and it happens to be completely plant-based.

aka The Groundnut Glow-Up

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, finely grated
• 1 medium sweet potato (about 12 oz), peeled and cut into 1/2-inch cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced fire-roasted tomatoes
• 3 tablespoons tomato paste
• 1/2 cup natural creamy peanut butter (no added sugar or oil)
• 4 cups vegetable broth
• 1 tablespoon coconut aminos
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 4 cups chopped collard greens or kale, stems removed
• Juice of 1 lime
• Sea salt and black pepper to taste
• Crushed peanuts, fresh cilantro, and lime wedges for serving

Instructions

1. Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the garlic and ginger, stirring for about 1 minute until fragrant.
2. Build the base: Stir in the tomato paste, cumin, smoked paprika, turmeric, and cayenne. Cook for 1 minute, stirring constantly, to toast the spices and deepen the flavor.
3. Add the vegetables and liquid: Add the sweet potato cubes, diced tomatoes (with juices), chickpeas, vegetable broth, and coconut aminos. Stir everything together and bring to a boil.
4. Simmer until tender: Reduce heat to medium-low, cover, and simmer for 20-25 minutes until the sweet potatoes are fork-tender.
5. Stir in the peanut butter: Scoop the peanut butter into the pot and stir vigorously until fully dissolved and the stew turns rich and creamy. Let it simmer uncovered for another 5 minutes to thicken slightly.
6. Add the greens: Stir in the collard greens (or kale) and cook for 3-4 minutes until wilted but still vibrant green.
7. Finish and serve: Squeeze in the lime juice, taste, and adjust salt, pepper, and cayenne as needed. Ladle into bowls and top with crushed peanuts, fresh cilantro, and a lime wedge.

Tips

• Make it nut-free: Swap peanut butter for sunflower seed butter — the flavor profile changes slightly but it’s still delicious.
• Leftovers: This stew thickens as it sits. Add a splash of broth when reheating. Keeps in the fridge for up to 5 days and freezes beautifully for up to 3 months.
• Spice level: Start with 1/4 teaspoon cayenne and work up. For extra heat, add a diced jalapeño with the aromatics.
• Serve it over: Brown rice, quinoa, or with crusty sourdough bread for scooping.
• Peanut butter tip: Make sure your peanut butter is well-stirred before measuring — you want it smooth, not oily on top and dry on the bottom.