Vegan One-Pot West African Peanut Stew
Rich, creamy, and deeply spiced, this one-pot stew draws on West African culinary tradition to deliver a bowl that feels both comforting and genuinely exciting. Natural peanut butter dissolves into vegetable broth to create a silky, full-bodied base, while sweet potatoes and chickpeas add heartiness and substance that will satisfy even the most skeptical meat-eaters at the table. Cumin, smoked paprika, fresh ginger, and a touch of cayenne layer in warmth without overwhelming heat, and a final splash of lime juice brightens everything beautifully at the end. The spinach wilts right into the pot in the last couple of minutes, so you get greens without any extra effort or dishes. Everything comes together in a single pot, which means cleanup is minimal and the whole thing is on the table without a lot of fuss — perfect for a weeknight that calls for something a little more special than usual. It serves six, so it's a great option for feeding a crowd or stocking the fridge with leftovers that honestly taste even better the next day. Ladle it over rice or scoop it up with flatbread and finish with fresh cilantro for a meal that looks and tastes like you spent far more time than you actually did.
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes
- ¾ cup natural peanut butter (smooth)
- 4 cups vegetable broth
- 1 lb sweet potatoes (about 2 medium), peeled and cut into ¾-inch cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp soy sauce
- 1 tbsp fresh lime juice
- 3 cups baby spinach or chopped kale, loosely packed
- salt and pepper, to taste
For serving
- ¼ cup fresh cilantro, roughly chopped
- cooked rice or flatbread, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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