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+ servings
one bowl of stew with tomatoes, rice, onion, garlic, peanuts, and parsley square

Chickpea Peanut Stew

Made with chickpeas, sweet potatoes, collard greens, diced tomatoes, and warming spices, Peanut Stew the perfect antidote for cold winter days.

Course Soup
Cuisine African
Keyword peanut stew
Prep Time 10 minutes
Cook Time 33 minutes
Yields 6 servings
Calories 457 kcal
Author Dianne


  • 1 tablespoon peanut oil
  • 1 medium onion diced
  • Sea salt
  • 2 cloves garlic minced
  • 1 green chili minced
  • 1 tablespoon ginger grated or minced
  • 1 teaspoon cumin
  • 1 teaspoon cayenne
  • 1 teaspoon coriander
  • ½ cup tomato paste
  • 2 ½ cups vegetable stock
  • 1 cup coconut milk
  • ½ cup creamy, natural peanut butter
  • 15-ounce can chickpeas, drained and rinsed about 1 3/4 cups
  • 14-ounce can can diced tomatoes with their juices, about 2 cups
  • 1 large sweet potato diced, about 2 cups
  • 1 medium bunch collard greens stems removed and coarsely chopped, about 3 cups
  • 6 cups cooked brown rice optional, for serving
  • ¼ cup peanuts chopped
  • ½ cup fresh cilantro chopped


  1. Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt, and cook it for 5 to 10 minutes, stirring frequently. It should be fragrant and golden.

  2. Add garlic, green chili, ginger, cumin, cayenne, coriander, and tomato paste to the pot and stir everything together. Cook for about 3 minutes, until the mixture is fragrant.
  3. While the vegetables are cooking, whisk together the vegetable stock, coconut milk and peanut butter. Add the mixture to the pot along with the chickpeas, tomatoes, sweet potato and collard greens. Turn the heat up to medium-high.

  4. Bring the stew up to a quick boil, then reduce the heat and let simmer for about 20 minutes. Give it a good stir every so often.
  5. The stew is done when the sweet potatoes are tender and the liquid has thickened.
  6. Serve over brown rice, if desired, and top with the chopped peanuts and cilantro.