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vegan west african peanut stew in a large pot topped with fresh herbs.
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5 from 8 votes

One Pot West African Peanut Stew (Vegan)

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!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: West African
Diet: Vegan, Vegetarian
Servings: 8 servings
Calories: 313kcal
Author: Andrew Bernard

Ingredients

  • 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
  • 1/16 teaspoon Cardamom
  • ¼ teaspoon Cayenne, more or less to taste
  • ¼ teaspoon salt, more or less to taste
  • ¼ 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 peanuts, chopped
  • 1 Serrano pepper, diced (seeds and stems removed)
  • 3 ½ - 4 cups Vegetable stock (low sodium preferred)
  • ¾ cup creamy, natural Peanut butter
  • 2 tablespoon Tomato paste
  • 4-5 cups Collard greens, soaked in water and vinegar for 10 minutes, then drained, rinsed, and chopped
  • ½ Lemon, juiced
  • sriracha, optional
  • cilantro

Instructions

  • 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.

Video

Notes

*Nutritional facts are only estimates.  Please utilize your own brands for accuracy. 

Nutrition

Serving: 2cups | Calories: 313kcal | Carbohydrates: 33g | Protein: 12g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 771mg | Potassium: 627mg | Fiber: 9g | Sugar: 7g | Vitamin A: 9915IU | Vitamin C: 32mg | Calcium: 137mg | Iron: 3mg