lunch · dinner · West African-inspired
Peanut Sweet Potato & Chickpea Stew
A rich tomato-peanut stew with sweet potato, chickpeas, and greens.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 6 servings
- 1½ lb sweet potato, peeled and cut into 3/4-inch cubes
- 15 oz chickpea, drained and rinsed
- 14½ oz tomato
- 4 cups vegetable broth
- ½ cups peanut butter
- 4 cups collard green, thinly sliced
- 1 onion, diced
- 1 tbsp ginger, grated
- 1 tbsp olive oil
- ½ tsp salt
Equipment
Large pot + Mixing bowl
How to make it
- 1
Heat the oil in a large pot over medium heat. Cook the onion for 5 minutes. Add the ginger and cook for 30 seconds.
- 2
Add the sweet potato, chickpeas, tomatoes, broth, and salt. Bring to a boil, reduce to a simmer, and cook for 18 to 22 minutes until the sweet potato is tender.
- 3
Whisk the peanut butter with 1 cup hot broth from the pot until smooth, then stir it back into the stew. Add the collards and simmer for 5 minutes until tender.
Storage & leftovers
Refrigerate for up to 4 days or freeze for up to 3 months.
Reheat to a simmer, stirring and adding water if needed.
Dietary & allergen notes
Suitable for: vegetarian, gluten-free, egg-free, tree-nut-free, soy-free, sesame-free.
Contains peanut and milk. Packaged ingredients can vary, so check labels and cross-contact information.