This creamy peanut chickpea stew is hearty, comforting, and full of flavor thanks to coconut milk, sweet potatoes, and peanut butter. This is an easy one-pot vegan dinner that’s perfect for cozy weeknights.

peanut stew
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This peanut chickpea stew is inspired by this stew recipe from America’s Test Kitchen, but I made a few adjustments based on what I’d seen in other West African Peanut Stew recipes. I really love how this recipe turned out. It’s really hearty and creamy but surprisingly easy to make. Peanut butter may sound like a strange ingredient to add to a stew, but it’s really delicious!

This is a great recipe for meal prep because it reheats really well. It tastes even better the next day! Pair it with rice and don’t forget to sprinkle on cilantro and chopped peanuts at the end. It really takes it to the next level!

How to Make Peanut Chickpea Stew

Heat the olive oil in a large saucepan over medium heat. Add the onion, sweet potato, salt, and red pepper flakes. Cook 6–8 minutes. Add the tomato paste and garlic and continue to cook for 2 minutes.
Stir in the chickpeas and their liquid, diced tomatoes, coconut milk, and peanut butter. Increase the heat to medium-high and bring to a simmer.
Cover, reduce heat, and simmer until the sweet potatoes are tender, about 15 minutes, stirring occasionally.

What to Serve With Peanut Chickpea Stew

This stew is hearty and delicious on its own, but it’s also delicious paired with rice, pita, or naan. It’s also great with a simple flatbread, and this flatbread can be made in the air fryer in just a few minutes!

How to Store Leftovers

This recipe reheats really well, so you can store leftovers in the fridge for up to 4 days or in the freezer for up to a month. Just reheat in the microwave or on the stovetop when you’re ready to enjoy it.

More Recipes Like This

If you enjoy this recipe, I think you’ll like my chickpea and quinoa stew, these coconut curry noodles, and this chickpea and sweet potato curry.

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Chickpea Peanut Stew

Peanut Chickpea Stew

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 cups 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: African Inspired
  • Diet: Vegan
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Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 large sweet potato, peeled and cut into 1/2-inch pieces
  • 3/4 teaspoon salt
  • Pinch red pepper flakes
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 (15oz) cans chickpeas, (do not drain)
  • 1 (14oz) can diced tomatoes
  • 1 (14oz) can full-fat coconut milk
  • 1/3 cup creamy peanut butter
  • Zest from one lime; plus one teaspoon lime juice
  • 1/2 cup dry-roasted peanuts, chopped
  • 1/2 cup chopped fresh cilantro
  • Rice for serving (optional)

Instructions

  1. In a large saucepan, heat the olive oil over medium heat. Add the onion, sweet potato, salt, and red pepper flakes and cook, stirring frequently, until the onion begins to brown, 6 to 8 minutes.
  2. Add the tomato paste and garlic and cook, stirring constantly, for 2 minutes.
  3. Stir in chickpeas and their liquid, diced tomatoes, coconut milk, and peanut butter. Increase the heat to medium-high and bring to a simmer. Cover, reduce the heat to low, and simmer until the sweet potato is tender, about 15 minutes, stirring occasionally.
  4. Remove pot from heat and stir in lime zest and juice. Season with salt to taste.
  5. Divide into bowls and top with peanuts and cilantro. Serve with rice, if desired.