1-Pot-Chickpea West Africa Inspired Peanut Stew By Minimalist Baker
Peanut stew has its origins in West Africa and is made with a base of ground nuts or nut butter (typically peanuts) and tomatoes. A thick, creamy, dairy-free soup inspired by African Peanut Stew. This simple version is made with chickpeas, tomatoes, and peanut butter all in 1 pot!
It can be prepared a variety of ways, including vegetarian or with meat, such as chicken or fish. It’s typically served with a starch of some kind, such as rice or fufu.
1 medium red or white onion, diced
1 large red bell pepper, diced (seeds and stems removed)
6 cloves garlic, minced (6 cloves yield ~3 Tbsp or 18 g)
2 14-ounce cans diced tomatoes
24 tsp chili garlic sauce (we like Huy Fong Foods brand // or sub cayenne to taste)
1 cup natural, salted peanut or almond butter (creamy or chunky)
2 cups light coconut milk
2 15-ounce cans chickpeas, rinsed and drained
2 cups water, depending on desired thickness
Ingredients
1 medium red or white onion, diced
1 large red bell pepper, diced (seeds and stems removed)
6 cloves garlic, minced (6 cloves yield ~3 Tbsp or 18 g)
2 14-ounce cans diced tomatoes
24 tsp chili garlic sauce (we like Huy Fong Foods brand // or sub cayenne to taste)
1 cup natural, salted peanut or almond butter (creamy or chunky)
2 cups light coconut milk
2 15-ounce cans chickpeas, rinsed and drained
2 cups water, depending on desired thickness
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