1-Pot Chickpea Tomato Peanut Stew (West African-Inspired)

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Two bowls of our 1-Pot Chickpea Tomato Peanut Stew recipe topped with fresh basil

Fall is upon us (at least in our part of the world), and we couldn’t be more thrilled.

To us, fall represents transition, new beginnings, and change, and it often puts us in an introspective state. Can you relate?

What better way to celebrate the season’s change than with a cozy bowl of stew? Let us show you how.

Wood cutting board with ingredients for making our easy Chickpea Tomato Peanut Stew recipe

What is African Peanut Stew?

Peanut stew has its origins in West Africa and is made with a base of ground nuts or nut butter (typically peanuts) and tomatoes. It’s more traditionally known as Maafe, Nkate Nkaway, and Ghanaian groundnut stew. Learn more about its origins here.

It can be prepared a variety of ways, including vegetarian or with meat, such as chicken or fish. It’s typically served with a starch of some kind, such as rice or fufu. Check out an authentic preparation of Maafe recipe (with meat) here by Immaculate Bites.

Our version is about as simple as it gets, prepared in 1 pot in about 30 minutes with simple ingredients you likely have on hand right now. And, it’s plant-based!

Sautéing onions and peppers to make our simple West African Peanut Stew recipe made with chickpeas

It starts with onion, bell pepper, and garlic sautéed with a bit of salt. Then diced tomatoes and tomato paste are added, along with peanut butter, chili garlic sauce for heat, coconut milk for creamy texture, and chickpeas for texture, fiber, and protein.

Water is added to thin and it’s simmered until the flavors are combined. It’s about as simple as that.

How to Serve African Peanut Stew

Of course, there are many ways to enjoy this soup, including just as it is. But we love it served over:

We know it sounds weird, but peanut stew over steamed broccoli is next-level delicious and a great way to add more veggies to the meal.

Wooden spoon in a pot of our Chickpea Tomato Peanut Stew recipe

We hope you LOVE this recipe! It’s:

Quick & easy
& Satisfying

This would make the perfect meal in colder weather when you need something flavorful and comforting on the table fast. It’s delicious on its own or paired with rice or steamed broccoli. But for more greens, you could also serve it alongside our Abundance Kale Salad or Arugula Salad with Crispy Shallot and Lemon Vinaigrette.

Into comforting soups? Try our:

1-Pot Vegan Minestrone Soup (GF)
Fire-Roasted Tomato Mung Bean Soup
Curried Beet Soup with Tandoori Chickpeas
Creamy Roasted Red Pepper Tomato Soup
Romesco Soup with Smashed Chickpeas

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl of West African-Inspired Chickpea Tomato Peanut Stew with rice and fresh basil

1-Pot Chickpea Tomato Peanut Stew (West African-Inspired)

A thick, creamy, dairy-free soup inspired by African Peanut Stew. This simple version is made with chickpeas, tomatoes, and peanut butter all in 1 pot!
Author Minimalist Baker
Bowls of Chickpea Tomato Peanut Stew served with rice and fresh basil
4.85 from 194 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 (Bowls)
Course Entree
Cuisine Gluten-Free, Grain-Free, Vegan, West African-Inspired
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 2 Tbsp coconut, olive, or avocado oil (if avoiding oil, sub water)
  • 1 medium red or white onion, diced
  • 1 large red bell pepper, diced (seeds and stems removed)
  • 6 cloves garlic, minced (6 cloves yield ~3 Tbsp or 18 g)
  • 1 large pinch sea salt
  • 2 14-ounce cans diced tomatoes
  • 1/2 cup tomato paste
  • 2-4 tsp chili garlic sauce (we like Huy Fong Foods brand // or sub cayenne to taste)
  • 1 cup natural, salted peanut or almond butter (creamy or chunky)
  • 2 cups light coconut milk
  • 2 15-ounce cans chickpeas, rinsed and drained
  • 2 cups water, depending on desired thickness

For Serving optional


  • Heat a large saucepan over medium heat. Once hot, add oil (or water), onion, red pepper, garlic, and a large pinch of salt. Cook for 3-5 minutes, stirring frequently or until peppers and onions are softened.
  • Add the tomatoes (with their juices), tomato paste, chili garlic sauce, peanut butter, coconut milk, and (rinsed, drained) chickpeas. Stir to combine. Add water to desired thickness — about 2 cups (480 ml // as original recipe is written).
  • Bring to a simmer, then lower heat, cover, and continue cooking until slightly thickened and fragrant — about 15-20 minutes. Turn the heat down if it’s boiling — you’re looking for a low simmer.
  • Taste and adjust seasonings as needed, adding salt to taste, additional peanut butter for depth of flavor and creaminess, chili garlic sauce for heat, or tomato paste for tomato flavor.
  • Serve as a stew, over rice, or with naan or pita. For a lighter option, serve over cauliflower rice or a bed of raw or steamed broccoli (which happens to be our favorite). Basil and cilantro are delicious finishing touches.
  • Store cooled leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Reheat in the microwave or on the stovetop, adding more water or coconut milk to thin as needed.



*Nutrition information is a rough estimate calculated with coconut oil, lesser amount of chili garlic sauce, and without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 servings Calories: 495 Carbohydrates: 41.3 g Protein: 16.5 g Fat: 31.7 g Saturated Fat: 10.2 g Sodium: 363 mg Potassium: 917 mg Fiber: 11 g Sugar: 14.5 g Calcium: 100 mg Iron: 2.2 mg

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My Rating:

  1. B says

    Sorry. I usually LOVE everything from this site. This soup needed more. I added maple syrup, red curry paste, lemon, tumeric, and salt/pepper.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      No worries! Thanks for your review. It’s helpful. Did you modify anything about the ingredients or method? We’ll take another look at the ingredients to see if we can up the flavor!

      • B says

        I followed recipe directions as written ….perhaps its just me. One recipe in a decade that didn’t please my taste buds….your batting score
        is still top notch!

  2. Kayla says

    I just made it now! I am having a sick day and a film crew has me completely blocked into my apartment. Because of these circumstances, I had to make a few adjustments but I think it came out amazing!

    Instead of chickpeas I used kidney beans (drained & rinsed), green bell pepper in place of red, and TJ chunky peanut butter!

    I really recommend the chunky peanut butter because it gives it an extra bite in texture that is really nice. I also ate mine with some naan and it was super tasty. Can’t wait to make it again!

  3. Jamie says

    The nutritional information is not being loaded on this page. For the recipe above what is the calorie and macro breakdown?

    I did end up making this last night and it is delicious! I put it over steamed broccoli and it was a perfect fall meal!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! Give the page a refresh – it should be updated now. Sorry – we had some technical difficulties yesterday that should now be resolved.

  4. Giovonne says

    This was SO good! It has the perfect combination of flavors and was the perfect warming dish on a cold Portland evening. It’s definitely going in my regular rotation of winter dinners.

  5. Olivia Vogt says

    You mentioned you like eating it over broccoli…could you add the broccoli into the stew? Would you recommend any other veggies to add to the stew it give it a veggie boost?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh that would be nice as well! Throw it in in the last 10 minutes! It would also do well with sturdy greens added, such as kale or spinach.

  6. Joan says

    I made this recipe this past weekend and I was all excited about what it would taste like, man was I disappointed, it was awful. I wasted good ingredients and time. I tried to force myself to have it the next day thinking the flavors would meld, but it was still bad.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      SO interesting! We’ve had so many people love this one so far. Did you swap any ingredients or modify in any way? Would love to help troubleshoot!

  7. Kennedy Ochs says

    I’ve been in a total food rut for so long! Nothing I’ve made has been as good as I have wanted it to be and I’ve been really discouraged from trying new recipes. But, last night I tried this out and I feel renewed! So good, so hearty, but I don’t feel overly full after a bowl. Great rich flavor, and great recommendation to try over broccoli! LOVE.

  8. Maclean Nash says

    This stew is incredible!
    As everyone has said, it comes together very quickly, is super flavourful and comforting, and the leftovers are awesome!
    I made it as is and served with brown rice and broccoli but I can see how versatile this recipe could be! You could add a whole host of veggies and it would be great!
    I doubled this recipe for the Canadian Thanksgiving this past weekend and everyone LOVED it!
    Thank you so much for another incredible recipe, you truly never disappoint!

  9. Maria says

    This dish is amazing! The creaminess the peanut butter adds to it is just so good. Can’t wait to make this my go to winter meal! I made it over jasmine rice and then ate it the next day by itself and wow…leftovers never tasted so good!!! Thank you for sharing this meal!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks for sharing, Maria! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  10. Karlene says

    Just made this this evening and I’m in love! It’s so warm and comforting and delicious. Perfect for fall. The peanut Butter in this is amazing. The chickpeas are the perfect protein in this. Definitely will be making this again! I love the limited amount of ingredients as well

  11. Whitney says

    This is so delicious! I added some red pepper flake and ground white pepper, and used sambal oelek instead of chili garlic sauce, because that’s what I had on hand. I also added cubed acorn squash to the pepper/onion mixture because I had one laying around that needed to be cooked. It came out great, and I can’t wait to eat it all week long for lunches!

  12. Chelsea Fredrickson says

    This is truly the best dinner I’ve made in a LONG time! So incredibly flavorful and SO simple! I replaced the chili garli sauce (didnt have any on hand) with some paprika and it was perfect. My husband and I have leftovers for a couple days and we couldnt be happier. I’ve never made a bad recipe from MB, but this one is next level! Keep it up, Dana!

  13. Sarah McCormack says

    Just wondering if it’s OK to use dried (soaked & cooked) chickpeas or is there any particular reason to use canned? I have loads of dried chickpeas!

  14. Meghan says

    This was so delicious! We made it for my parents who were visiting and getting in late. It was great because we were able to make it early, let it sit, and quickly reheat to serve over cauliflower rice. We added frozen broccoli for color and some extra nutrients, but everything else was exactly as the recipe stated. My parents loved it so much, they’re making it for guests this coming weekend.

  15. Shelly says

    This is yummy and filling. I doubled the recipe so I could put in containers in the freezer to take to work for lunch.

  16. Alison says

    omg! the best way to describe this recipe is a big warm hug! soooo yummy and perfect for the cold weather! I only used one cup of water because I wanted it to be a little thick: I would suggest doing the same and then adding more water as needed. Can’t wait to eat this throughout the week!

  17. Kelly says

    My family really enjoyed this soup! Even better the next day. We ate it with quinoa, broccoli and lime juice, but a few of us agreed it was better without the lime juice and while we all like steamed broccoli, none of us were big fans of the two paired. I don’t mean that to sound negative; it is truly a yummy dish! Made the dish exactly as written. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! Thanks for sharing! The broccoli pairing isn’t for everyone. It just happens to be our favorite ;D

    • Grace says

      Simmering on the stove right now. So yummy and easy to make. Added beef flavored Better Than Bouillon for depth and some fresh ginger. Delicious!

  18. Rebecca says

    Made this (modified to ‘3 bowl’ quantity but I split this into 4 portions) with some adjustments to reflect what was in my kitchen (never very much!). Subbed 300g mushrooms for the red pepper, I didn’t have the garlic chilli sauce so I added 1 tsp cayenne pepper instead (which made it VERY hot for my tastebuds, a bit less next time I think!). I also didn’t have any ‘tomato paste’ so I added 10g of tomato puree instead; not sure if they are the same thing. I didn’t add any water at all as I like a thick stew and felt this was already on the runny side when it came time to simmer. End result was fairly thick and very tasty and moreish. I served it over broccoli as suggested for extra veggie goodness. Macros are heavy on the fat given the peanut butter content – for the 3 bowl quantity but spread over 4 servings, with my adjustments as above, the macros per serving are:
    325 calories; 20g carbs; 20g fat; 16g protein; 7g sugar; 6g fibre

    Delicious treat meal, thank you for the recipe! :)

  19. Claudia says

    Made this recipe yesterday and love it!
    I bulked it out with leftover veg I needed to use and missed out one can of chickpeas (trying to watch calories!) – mushrooms, 320g green beans and a bag of curly kale. Ended up making about 8 portions.
    Tasted delicious when it was first made but it was even better today when the flavours had developed a bit more.
    Will definitely make again.
    Thanks Dana!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Daniella! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  20. Anne says

    I made this for a potluck tonight and it was a big hit! I added the full amount of spice because I wanted it to have a nice bite. I felt like it needed a little something green so I added some chopped up kale in the last ten minutes of cooking. It was creamy and rich and spicy and flavorful. The whole pot was gone, everybody loved it! I know I can always count on your recipes to be delicious!

  21. Jaclin says

    I made this stew yesterday and it’s soooo good! I am far from an experienced cook and this gave me confidence I can make something delicious. This is a screw-up proof recipe! I cant stop eating it, the flavors meld together so well and come through a ‘beginning-middle-end’ effect. Thank you! @thekitt_inn

  22. Ellie says

    A hit with my whole family – husband and toddler included. Added Cubed sweet potato BC I didn’t have red pepper and it still tasted wonderful. Also left out the hot chili paste for my kids. Added cayanne pepper to our bowls separately and turned out well. Served with toasted naan BC we didn’t have rice or broccoli :) basically modified only due to not having much Produce in our house BUT we had the main ingredients and it was delicious!!!!!! Will definitely make again.

  23. Liz says

    This stew was awesome! I roasted up some carrots, broccoli and parsnips and we ate the stew with that over some brown rice. Even my kids scarfed it up!

  24. Tori says

    Sounds simple and tasty—can’t wait to try it. For the coconut milk, is t coconut milk as in the kind sold in cans for curry or is it like almond milk sold in cartons? I always get confused when recipes list coconut milk..

  25. Ben says

    Really enjoyed this dish. We had chickpeas and sweet potato. Great flavours and the kids ate the whole lot. Win win.

  26. Cath says

    Perfect comfort food for a rainy Saturday. I added zucchini and spinach, and served it with rice and broccoli…going back for seconds now!

  27. Nikki says

    I’m a university student and always looking for recipes that are easy, quick, and yield many portions! This recipe was lunch for the rest of the week and I absolutely loved it. All my non vegan friends also commented how delicious it is. I added some roasted peanuts on top and lots of extra lime!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Nikki. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  28. Savanna says

    I used a white onion, cayenne pepper instead of the chili sauce, and only had one can of coconut milk which wasn’t exactly 2 cups. It turned out SO DELICIOUS! Just follow the recipe as best you can and you can’t go wrong. I am so impressed at how delicious this stew is even with the seemingly random ingredients! Filling and festive for fall.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Savanna! Thanks so much for the lovely review and for sharing your modifications! xo

  29. Laura says

    This is SO good. Surprisingly so, actually. I followed the recipe almost exactly – sauteed the onion and peppers in ghee and used several small multicolored peppers instead of one red bell Added a couple more tablespoons of chili garlic as well as cayenne for a kick, and served over brown rice with rosemary bread. Delicious! Will try with almond butter next time to see if I can get the creaminess without the peanut flavor (just for fun). This is going to be a new solid choice in my recipe rotation…thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Laura! Thanks for sharing! We’d love to hear how it goes if you play around with trying almond butter! xo

  30. Amy says

    Just made this recipe without having to go to the grocery store in 30 mins with ingredients I had on hand! The minor changes I made based on ingredients I have on hand are: Using a whole regular yellow onion, Added broccoli, added 1 additional yellow pepper, didn’t use any water but added a whole liter of coconut milk and served over cauliflower rice! Quick, delicious and easy. Thank you!!

  31. Haley says

    So delicious! We added in chicken for an extra boost of protein. This is healthy and fully and SO easy! I can’t say enough good things. Even my boyfriend ate it and loved it (he’s pretty picky and usually doesn’t stray from his comfort foods). We’ve both agreed to make this a staple. Thank you so much!

  32. Katie says

    I made this for a large group of people and everyone LOVED IT, including my fiancé who hates tomatoes and my mom who hates peanut butter. Looking forward to having it over broccoli next time, although it is perfect on its own!

  33. Anna Viehbeck says

    Great stew! Followed the recipe, except did not use water — subbed with more light coconut milk. Very creamy, the taste is balanced, and I whipped it up pretty quick. Served over quinoa. Thanks Dana (and John!) :D

  34. Thais Suárez says

    I made it earlier this week and just had my last bowl! I used fresh tomatoes and chunky peanut butter and added some spinach for extra goodness. I think some sweet potato/potato and carrots would be a wonderful addition as well. It was very easy to make and super tasty!

  35. Marnie says

    So easy to make with SO MUCH flavour. One recipe makes a heap of food too! Will definitely make again and again!

  36. Lili says

    We usually love all the Minimalist Baker recipes (we have the cooking book as well!) but this one was not a hit unfortunately. The flavour is very bland… maybe some spices could make it nicer.
    thank you though for all your nice recipes.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Strange! So many others have loved this one. We’ll give it another look to see about flavor improvements. Did you make any other changes/substitutions?

  37. Jenna Sita says

    The bomb dot com! So rich, comforting and satisfying. I decided to half the recipe and I accidentally added a whole can of coconut milk instead of what should have been a cup, and didn’t add too much water. Other than that I stuck to the recipe.
    I had some leftover quinoa and ate it with that.
    I am in love with this one for sure. I would like to try it with an alternative nut butter at some point. Thank you for another amazing recipe!

  38. Camille says

    I made this tonight! Would deff recommended the two cans of tomato. I only used one, and I felt like the recipe needed additional acidity.

    Also, as mentioned, this stew pairs INCREDIBLE with broccoli.

  39. Elaina Genthe says

    Not my favorite :( Followed recipe as written. Very tomatoey and too thin! Only added 1 cup of water instead of two. Won’t be making again but it was easy enough. Won’t go to waste.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Interesting! With the peanut butter and coconut milk it should’ve been quite thick. Did you make any other changes?

  40. Stephanie says

    This was so delicious and easy! I did not have the chili garlic sauce, so I replaced with a few jalapenos from our garden and a little siracha. The entire dish was well balanced and had great flavors, as well as being a little spicy from the additions. :-P

    I halved the recipe and it made 3 full serving bowls of soup. I served with a little brown rice and garnished with some cilantro and chopped peanuts. We will be making this quite a bit over the winter! I’ll have to try to the broccoli serving suggestion next time. Thank you so much for the fun and creative recipes on your site!

  41. Christine says

    I love African stew! I added kale to mine because I had a version long ago with kale and loved it. My PB didn’t disperse well apparently, and at one point got a mouthful of it! So be sure to stir stir stir! After it sat overnight, my flavors balanced out really nicely. Perfect spice/salt/sweet. Super simple recipe and will def make again.

  42. Aleksandra Žarak says

    It is amazing and very delish, but most importantly, very very easy to make. I had some cooked chickpeas already so everything came together very quickly. It will surely become a staple in my kitchen ;-)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Great! Thanks for sharing, Aleksandra!

      Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  43. Hannah says

    I’m a busy med student and this meal was as easy to make as it is delicious! Great for meal prepping (I served leftovers to my boyfriend 5 days later and he/we loved it so much I made a second pot that same night!) I used some PB powder to reduce the fat a bit but keep all of the flavor! The second time I didn’t add any water because I prefer thick stews!

  44. Avia says

    This was yummy I would consider adding other veggies like sweet potatoes and/or mushrooms for extra substance next time.

  45. Melissa says

    This was so so delicious! I omitted the chili garlic sauce (because kids) and served the stew over basmati rice. I added sriracha, lime juice, cilantro and green onion to my bowl – incredible. I would consider the lime as an essential ingredient!! Will definitely make again!

  46. Cassie Thuvan Tran says

    Oh this looks fabulous, Dana! African peanut stew is such a marvelous recipe to replicate! Would you recommend crunchy or creamy peanut butter based on your personal preference?

  47. Lauren E. says

    This really was a wonderful weeknight dish! We don’t typically eat vegan – and I surprised my husband with that fact partway through – but it was perfectly filling with good layers of flavor! Side of brown rice (frozen – so easy), cilantro and lime.

  48. J says

    WOW! Not only was this INCREDIBLY delicious but it was just as easy to make. I’ve never tried making an African dish before, and glad I tried this! I’m so used to slaving a way for hours making rich curries – my partner lovingly rolls his eyes every time I say “Oh, this recipe looks simpler, I’m sure it’ll be faster this time!” …Well THIS dish sure was, and I appreciate there weren’t so many ingredients/fuss – thank you so much. Even though this is an African dish, in some ways it reminded both of us of a Tibetan cashew curry recipe from our favorite restaurant that I’ve been trying to replicate for a couple of years now. I’m excited to try adding cloves, nutmeg, etc. but this dish was perfect as is. I followed the recipe exactly, except I didn’t have quite enough white onion, but it was still wonderful, and a great way to use all the extra tomatoes from my garden that I was worried were going to spoil. My stomach is also really sensitive and I was worried this would be way too much garlic for it to handle (normally 2-3 cloves max for me), and I couldn’t believe it I but I felt great the day after. I can’t say thank you enough <3

  49. Marine says

    It was delicious! Unfortunately I omitted the chili garlic sauce because of my one year old but it was still super good!!! Thanks!

  50. Ida Moser says

    Really easy and quick to prepare. I added some hot pepper flakes as I like spicy and I also added cauliflower. Thought about adding sweet potato but decided not to. Very rich and comforting stew; one that’s a definite ‘must do’ when it’s cold out. Thank you, Dana, for yet another fabulous recipe!

  51. Emma says

    This was really good, and so rich. I used green pepper because I didn’t have red, full fat coconut milk because I had just thawed some out from the freezer, a random quart-sized bag of frozen tomatoes from my mom that turned out to be a tomato sauce she had made with basil (was cleaning out the freezer!), and I added more salt at the end. I also forgot to add the garlic in the beginning so I just added it raw at the end when everything was simmering. I didn’t wind up adding any water because I think there was a lot of extra water from the thawed tomatoes. Despite all of these tweaks to the recipe, it still turned out really delicious and I would definitely make it again!

  52. Homemade Mother says

    This is oddly delicious and ridiculously easy! I added corn kernels from three ears of corn, too. Thanks for sharing!

  53. Celia says

    Made this last night and it was absolutely delicious!!! Ate mine with brown rice cooked in stock, turmeric and coriander. This is Such a perfect recipe, great blend of flavours, and so nutritious and filling. 5 stars.

  54. Hannah says

    Delicious recipe and super easy to make. I added a tiny bit of rice vinegar to brighten up the flavor and added sriracha for additional spice. It’s very peanut-y, which I love but my partner did not, so I might opt for half a cup of PB next time.

    Will definitely be adding this to my staple recipes! So yummy!!!!!

  55. Chloe says

    I made this a couple nights ago when we had friends over, reduced the amount of peanut butter to 1/2 cup just to reduce the fat. It was amazing! Everyone got a second serving. Served it over brown rice and garnished with fresh cilantro. Delicious!

  56. Lawrence says

    @minimalist Baker Great recipe! Have you experimented with different kinds of nut butters? Also is the bowl used to plate up still available to purchase?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Lawrence! We haven’t, but suspect sunflower butter and almond butter as well as cashew butter would also work well! And unfortunately no, we don’t sell those bowls.

  57. Savitri says

    I made this yesterday (for 3 persons, for 2 days) and omg…it was sóóó delicious!
    My 5 year old twin daughters and I: we loved it!!!!

    I made it according your recipe with 1 cup (recipe for 6 servings) organic natural crunchy peanut butter, even though I expected it to be too filling due to the amount of peanut butter, but luckily it wasn’t, I could eat 2 portions of it :)!
    I made it according to your recipe, so with homemade coconut milk and I only added 225 grams (=8 ounces) of frozen butternut squash cubes.
    I omitted the onion and the chili garlic sauce.
    I served it with some fresh cilantro, some fresh basil, some shelled sesame seeds, quinoa.
    And as someone else wrote in her response: I used much more (Himalaya) salt.

    Thank you very much for sharing this very delicious recipe!

    Greetings from the Netherlands.

  58. Jeremy Riley says

    Such a wonderful recipe! My wife and I loved it and sent the link to our friends! Thanks for all of your fantastic recipes :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Whoop! Thanks for sharing, Jeremy! Next time would you mind adding a rating to your review? It’s super helpful for us and other readers. xoxo!

  59. Sarah says

    I accidentally read 2 cans instead of “2 cups” of coconut milk, but it still turned out fabulously! My husband and I are raving about it and can’t decide if we like this or the masaman curry better.

  60. Madeleine H says

    This recipe was delicious and didn’t take too long to put together…a good return on time invested! I mostly made it as written, except for adding a few mushroom pieces, and then served over broccoli as recommended. It was a big hit at our house. Thank you for sharing your talent for food with all of us!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks for sharing! So glad you enjoyed it, Madeleine!

      Next time would you mind adding a rating to your review? It’s super helpful for us and other readers. xoxo!

  61. Kelley Tracz says

    Hi! I just made this. It looks beautiful & the texture seems right. Mine tastes overwhelmingly tomato-y & I am not sure what to do since I’ve already added more PB that what is listed. I also feel like it is missing sweetness. Any suggestions on where I went wrong? I even used a little less tomato paste than 1/2 a cup.

  62. Fran says

    Delish! I made this with delicata squash instead of pepper because I happened to have it. Scrumptious! Glad I have leftovers (there are only 2 of us) because it’s good the next day (just thicker).

  63. Marta says

    This is amazing. I got a ton of tomatoes and didn’t know how to use them up before they go bad si I made this and put it in the freezer. Really easy and I finished quite fast. And it’s delicious!

  64. Gina Coroneos says

    I made this dish for the kids and so I left out the chilly-garlic. After I’d put all the ingredients in, I tried it and I felt it needed more garlic (probably as I hadn’t put the chilly garlic in) so I put in another 2 cloves. It’s now cooking on the stove and it already tastes delicious. I found it was also very easy to make.

  65. Els says

    This recipe is easy and absolutely delicious, I was a bit too cautious on the garlic chilli sauce so added a little bit of cayenne at the very end. I served the stew with brown rice and spinach sautéed with turmeric and grated coconut, which made a perfect dinner for a rainy autumn day!

  66. Theresa says

    I followed the recipe closely in the beginning :) Onions, Garlic, Red Bells,simmering nicely in a little MCT oil. Diced tomatoes, paste, Cayene, then I strayed. I realized I didn’t have coconut milk, but did have dry coconut milk, and instead of a cup of PB, I substituted PB fit. Oh my goodness, it was so delicious. My husband and my hubby raved. The taste makes you feel like it simmered and mellowed all day together. This will be in my Favorites category!

  67. Marie-Philippe says

    I just made this, it is absolutely delicious! Paired with your apple crisp recipe, it will make a perfect fall dinner (it’s in the oven right now!). Thank you!

    • Henry says

      Made this for the week and it is unbelievably good. Didn’t add any water as it seemed to get thin enough from the canned tomatoes. On day 3 now and it only gets better with each day. Have been eating it plain or over cauliflower rice topped with a wedge of lime and peanuts. Great meal if you’re sick and can kick it up with more chili!

  68. Nancy says

    I didn’t have red peppers so I substituted with diced carrots. The stew was filling and delicious!!! Taste even better the next day.

  69. annette says

    Are your conversions correct -US measure of peanut butter is 1 cup but metric is 512g which is almost 2 jars ( UK jar is 280 g ) ??!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can it’ll just be much richer. I’d say reduce the amount by 1/3 and sub with more water!

  70. Sandy Gordon says

    Yum! I made this as described, the no oil version. Served it garnished with fresh cilantro and also a little finely chopped fresh plum tomato.
    I love this recipe! It was really easy, I have all of the ingredients on hand all the time, and it was absolutely delicious!!! It looks pretty, too.
    I will definitely make it again, and I will bring it to “Plantluck,” our monthly vegan/Whole Food Plant Based potluck.

  71. Katie says

    This was lick-the-bowl (and spoon… and pot) clean level of deliciousness! It was hearty, thick, rich and creamy, the perfect meal for a chilly autumn evening!

  72. Kristy Lueshen says

    This was delicious! My only issue was that I felt like it needed *a lot* more salt than I was willing to give it, but I’m sure that’s personal taste (and my peanut butter, tomatoes, chickpeas were unsalted). I only used 1 cup of water and 1/2 cup of peanut butter, and it had a beautiful flavor when paired with lots of lime juice and cilantro on top of some brown rice. Next time I’ll definitely add some sweet potatoes or butternut squash to bulk it up! (PS: Thank you for pointing me in the direction of the Saveur brown rice method in another post!)

  73. Ahna says

    This recipe looks delicious. For me a very little spice goes a long way. Is there a substitute I could use for the chili garlic sauce that would give me the flavor but just a pinch of the heat?

  74. Hazel says

    If I was using soaked dried chickpeas instead of canned, how much should I use? And if I wanted to bulk it up a bit, do you think I could add some pumpkin?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think pumpkin could be nice. Beans usually expand to ~1.5x their amount. So I’d say start with 1/2 cup dried chickpeas! Increase cook time as needed.

  75. Hannah Christman says

    To make this low cal, I’m going to try this with Peanut powder, like PBFIT. I’ll let you know how it goes!! ;) Anyone else have any recommendations for how to do this – if you are familiar with peanut powder, let me know!

    • Hollie says

      That’s what I did – used about 1/2 c. powdered PBfit, mixed with about the same amount of water to make a thin slurry, which stirred in easily with the rest of the ingredients. To make it even lower fat, I used almond milk spiked with coconut extract instead of the coconut milk. Threw in the last of a bag of chopped kale too. It was delicious!

  76. Amanda R says

    One CUP of peanut butter? Is that a typo? I usually see 2-4 tablespoons (for the same general recipe) in this recipe.

  77. Anne says

    I’m going to a fire pit party next weekend and I usually bring chili. I think I’m going to make this instead. 1 cup of peanut butter probably makes it very rich. Can’t wait to try it!

  78. Diana says

    This looks absolutely delicious!! Could I sub the chickpeas for another bean? I don’t really like whole chickpeas for some weird reason ? (I love hummus and falafel).
    Thank you!!

      • Rachel says

        Thanks for the white bean suggestion! I was going to ask your favourite brand of chickpeas as I also tend to stay way from them for some reason! I love tomatoes so can’t wait to try it.

  79. Carissa says

    This looks like it’s the same on you had in your 31 meals cookbook and we love this! At least my husband and I do. It’s become one of our comfort food favorites. Our boys (6 and 10) are not sold on it, but I make it anyway. :) Thanks for all your delicious recipes! You are such a reliable recipe-er (ist?). I use the 31 meals and Everyday Cooking every week (just about).

  80. Jean says

    Can this be made in an instant pot? How long would the cooking time be? I’d like to try this today. Thank you

    • Lu says

      I found a similar recipe for the IP that says 6 minutes High Pressure, then Natural Release for 10 minutes, followed by Quick Release. That is similar to what I use when I make my refrigerator soup and it seems to be perfect, except I do Quick Release right away because I don’t like things really soft. I am going to try it with my soup settings first and then put on Keep Warm for 10 minutes if needed.