Sweet potato peanut stew

5 from 9 votes

This hearty & warming stew is full of savory spices, chunks of sweet potato, and protein-packed chickpeas. It’s finished with peanut butter, which gives it rich body and flavor.

Serve with brown rice, bread, croutons, or crackers.

Prep Time10

Cook Time35

Total Time45

Course: Soup

Cuisine: Vegan

Keyword: comfort food, one pot meal

Servings: people

Calories: 353kcal

Author: Cadry Nelson

Ingredients

1 teaspoon avocado oil or your preferred oil
1 medium yellow onion chopped (about 1 ½ cups)
3 cloves garlic minced
2 medium sweet potatoes peeled and cut into ½ to 1 inch pieces (about 2 heaping cups)
1 teaspoon paprika
1 teaspoon coriander
1 teaspoon cumin
½ teaspoon salt
2 cups water
2 teaspoon Better Than Bouillon no chicken base*
2 (14.5-ounce) cans diced fire roasted tomatoes**
¼ cup crunchy natural peanut butter***
2 leaves curly kale roughly chopped with ribs removed (about 2 cups)
1 (15-ounce) can chickpeas drained and rinsed (1 ½ cups)
¼ cup chopped cilantro
6 Tablespoons roasted peanuts

Instructions

Bring a large soup pot to a medium heat with oil. Add onions and garlic. Sauté a few minutes, until the onions are translucent and fragrant.
Add sweet potatoes, paprika, coriander, cumin, and salt. Sauté a minute or two more to fully combine the spices.
Add vegetable broth and two cans of diced fire roasted tomatoes, including the juices, and crunchy natural peanut butter. Stir until everything is evenly combined.
Bring the soup to a simmer. Then turn the heat to low and cover with a lid. Cook for 20 minutes, stopping occasionally to stir.
Once the sweet potatoes can easily be pierced with a fork, smash some of the sweet potato pieces with a spoon to break them up and add texture to the soup.
Stir in the chopped kale and drained can of chickpeas. Cook for 5 minutes more, allowing the kale to wilt and chickpeas to warm.
Ladle soup into 6 bowls. Then garnish with chopped cilantro and peanuts.

Notes

*If you'd prefer, you can use vegetable broth in place of the water + bouillon.

**The cans of diced fire roasted tomatoes that I buy from Trader Joe's include chilies. That gives some nice heat to the stew. If your tomatoes don't include peppers, and you'd like some heat, add a pinch of cayenne pepper or sauté fresh diced jalapeño with the onions and garlic.

***For easy blending, add the peanut butter into the soup by the Tablespoon full. (There are four Tablespoons in ¼ cup.) Or you can set aside some of the water and whisk the peanut butter in it separately before adding it to the soup pot. However, neither of these options are entirely necessary. I just add the peanut butter into the soup directly from the measuring cup, and stir it in. The peanut butter will definitely dissolve in the soup by the time everything is finished.

This is a thick stew. However, if you'd like it soupier, simply add more water.

Store leftovers in an airtight container in the refrigerator. It will keep for about 5 days. It also freezes well. Reheat in a pot on the stove or in the microwave.

Nutrition