West African Peanut Stew

This West African peanut stew is nutty, savory and spicy. In short, delicious!



Stew Ingredients

  • 1 tablespoon vegetable or grapeseed oil
  • 1 thumb size piece ginger, peeled and minced
  • 4 garlic cloves, minced
  • 23 Thai chili (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. 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. 
  2. Add tomato paste, garam masala and stir. Add peanut butter and vegetable broth and stir. 
  3. Bring to a boil and add chickpeas and collard greens. Lower the heat to a bubbling simmer. Partially cover and cook for 40 minutes. 
  4. Top with chopped peanuts and serve with rice. 


This West African peanut soup / stew will keep in the fridge for up to 5 days in an airtight container.

Keywords: stew, soup, vegan, vegetarian, healthy, lunch, dinner

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