West African-Inspired Chickpea & Tomato Peanut Stew

This West African-Inspired Chickpea & Tomato Peanut Stew is a healthy and easy-to-make vegan recipe. Created in one-pot, ready in about 20 minutes, & perfect for leftovers!

Another West African-inspired is back & better than ever.

While I have created a red lentil & sweet potato version, I thought it would be yummy to try it with chickpeas & with no surprise, it was a 10/10! Thus, I had to share!

If you’re unfamiliar, the traditional stew is made with a base of nut butter (specifically peanut butter) and tomatoes, in which it can be prepared in several different ways. 

This version is easy to make, as it only requires one pot, & it’s on the table in about 20 minutes. Oh & it’s made with ingredients that you most likely already have on hand!

So if you’re looking for a yummy + nutty weeknight recipe, then you’ve got to try this West African-Inspired Chickpea & Tomato Peanut Stew!

Why You’ll Love This West African-Inspired Recipe

• Quick & Easy: This West African-Inspired Chickpea & Tomato Peanut Stew recipe requires one-pot & is on the table in about 20 minutes.
• Fully Customizable: Feel free to crank up the heat with some additional spice or take it down a notch if you can’t handle the heat. The option to add extra veggies is also available too!
• Great for Meal Prep: This vegan West African-Inspired stew stores well in the fridge, making it an easy recipe to meal prep for healthy dinners throughout the week.

Ingredients

• Organic Chickpeas: Provide heartiness, as well as plant protein + fiber.
• Organic Onion: I used a medium yellow onion, but use what you have on hand!
• Organic Red Bell Pepper: If you don’t have red, any color will do.
• Organic Baby Spinach: Stirred in at the last minute amp up the nutrition!
• Organic Unsalted Peanut Butter: I used creamy organic peanut butter, but crunchy would also be phenomenal in my opinion. You can also substitute organic peanut butter for any other nut or seed butter, if needed. 
• Organic Low-Sodium Vegetable Broth: Any broth truly works and even spring water, if you’re in a pinch!
• Organic Diced Tomatoes + Organic Tomato Paste: The diced tomatoes, along with the tomato paste, adds texture and extra juiciness. 
• Organic Full-Fat Unsweetened Coconut Milk: This is essential to make the stew creamy. I don’t recommend subbing for regular non-dairy milk and be sure that your coconut milk comes from a can, not the carton. My favorite brand is Native Forest, as it is made with simple, organic ingredients, without the guar gums. Just organic coconut milk!
• Organic Spices: Red chili flakes, sea salt, and black pepper, are the spices used.
• Organic Servings: Optional, but I love cooked cauliflower, chopped peanuts, & fresh cilantro, for serving. 

How To Make 

1. Sauté. In a large pot, add the chopped onions and bell peppers. Cook for 2 – 3 minutes, stirring often. Add the minced garlic and the spices. Cook for another minute.
2. Cook. Add the chickpeas, peanut butter, tomatoes, coconut milk, and broth or spring water. Once simmering, reduce heat to medium-low and cook for 10 – 15 minutes, stirring occasionally.
3. Blend. For an extra-thick stew, pulse with an immersion blender in the pot a couple times. You can also remove a few scoops of stew, and add it to a high-speed blender. Blend until smooth then pour back into the pot and mix together. 
4. Add the Spinach. Stir in the spinach and cook until wilted, about 2 minutes. 
5. Serve. Serve hot over cooked cauliflower rice. Garnish with chopped peanuts and fresh cilantro. Enjoy!

Tips for Making this Vegan West-African Stew Perfectly

• Organic Unsalted Peanut Butter: I used creamy organic peanut butter, but crunchy would also be phenomenal in my opinion. You can also substitute organic peanut butter for any other nut or seed butter, if needed. 
• Organic Vegetables: Feel free to add in even more veggies! Such as, fresh or frozen broccoli, sweet potatoes, or butternut squash!
• Organic Full-Fat Unsweetened Coconut Milk: Use organic full-fat unsweetened coconut milk from the can, not the carton. This will ensure that your stew is super creamy.

Storing & Reheating

As mentioned above, this West African-Inspired Chickpea & Tomato Peanut Stew recipe is perfect for leftovers & meal prep! 

Fridge Storage. Transfer stew to an air-tight glass container & refrigerate for up to 4 days. 

Reheating. To reheat, transfer the stew to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm.

More Healthy Vegan Recipes You’ll Love

• Vegan Red Beans & Cauliflower Rice
• Vegan Jamaican Rice & Peas (Jamaican Red Beans & Rice)
• Vegan Spanish Cauliflower Rice & Beans
• Vegan Cauliflower Fried Rice
• Vegan Ethiopian Red Lentil Stew (Misir Wat)

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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