Is this a soup or a stew?

I’ve seen West African peanut stew referred to as both. And, while there's a fine line between soup and stew - from a purely textural standpoint, I’d say it’s more of a stew. In my book, thick and hearty = stew.

My stew didn't thicken up. What gives?

I recommend simmering with the lid partially on the soup pot. This allows the stew to thicken gradually and reduce over the duration of the 40 minute cook time. If you left the lid 100% on the entire time, it might be more watery. Just simmer a while longer with the lid off and it should thicken right up!

Is this stew vegan? How about gluten free?

Yes, this peanut stew recipe is vegan as written. This recipe is also gluten free. But those with a wheat allergy will want to check two things specifically before making this recipe. It's common for mass produced peanut butter and soup stock to have wheat added during manufacturing. Check those ingredients lists - and use natural peanut butter when possible for no additives.

West African Peanut Stew (Vegetarian)

Name: West African Peanut Stew
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: African
Ingredients: 1 tablespoon vegetable or grapeseed oil; 1 thumb size piece ginger, peeled and minced; 4 garlic cloves, minced; 2-3 Thai chilis (birds eye chili), finely chopped, or 2 jalapeño peppers, finely chopped; 1 red onion, finely chopped; 1 1/2 teaspoon salt; 1/4 cup tomato paste; 2 teaspoons garam masala powder; 2/3 cup natural peanut butter; 6 cups vegetable broth; One 14-oz can chickpeas, drained; 1 bunch collard greens or kale, chopped; Chopped peanuts for garnish; Cooked white or brown rice, for serving (optional); 1 chicken bouillon cube – or veggie bouillon cube (optional); 1 tablespoon granulated sugar (optional)

Description

This West African peanut stew is nutty, savory and spicy. Simmered, warming comfort food in under an hour from start to finish.

Ingredients

Scale

Stew Ingredients

1 tablespoon vegetable or grapeseed oil
1 thumb size piece ginger, peeled and minced
4 garlic cloves, minced
2–3 Thai chilis (birds eye chili), finely chopped, or 2 jalapeño peppers, finely chopped
1 red onion, finely chopped
1 1/2 teaspoon salt
1/4 cup tomato paste
2 teaspoons garam masala powder
2/3 cup natural peanut butter
6 cups vegetable broth
One 14-oz can chickpeas, drained
1 bunch collard greens or kale, chopped
Chopped peanuts for garnish
Cooked white or brown rice, for serving (optional)

For more depth of flavor, add while cooking:

1 chicken bouillon cube – or veggie bouillon cube (optional)
1 tablespoon granulated sugar (optional)

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Instructions

Simmer the aromatics. In a large pot over medium high heat, add oil, ginger, garlic, chili, red onion and salt and cook for 3-4 minutes, until garlic becomes fragrant.
Add stew ingredients. Add tomato paste, garam masala and stir. Add peanut butter and vegetable broth and stir. Bring to a boil, then add chickpeas and collard greens.
Simmer. Lower the heat to a bubbling simmer. Partially cover and cook for 40 minutes.
Serve topped with chopped peanuts and rice.

Notes

Leftover stew will keep in the fridge for up to 5 days in an airtight container.

Nutrition

Serving Size: 1 serving
Calories: 448
Sugar: 11.4g
Sodium: 2000mg
Fat: 27.9g
Saturated Fat: 7.5g
Unsaturated Fat: 6.5g
Trans Fat: 0g
Carbohydrates: 37.9g
Fiber: 8.8g
Protein: 16.8g
Cholesterol: 0mg