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 204 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 (Bowls)
Course Entrée
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 serving 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. Greta says

    This was the most amazing vegetarian meal I’ve made in a long time! It was creamy, hearty, and versatile! I made one small change to only add 1/2 cup water at the end instead of 2 cups. I wanted a thicker, stew-like consistency. We added a lime wedge and cilantro to the final presentation along with Ethiopian Pepper spice from Penzy’s. Then, we served it over quinoa. What a great meal!

  2. Taylor says


    Now that I said that, let me get into the details! This recipe is FANTASTIC! A some others have commented, it makes a ton of food. I’m a single person who has been eating off of this for several days (and shared some) so far and still have plenty leftover. The flavors of the stew are complex and exactly what you were looking for to change up your home cooking menu. Also, why decide between serving this over rice or broccoli when you can have BOTH?? Yep. I did that.

    The only modifications I made were purely out of personal taste: I replaced coconut milk with Country Crock brand of plant based cream (because I don’t like coconut), and I replaced chickpeas with kidney beans (because I don’t like chickpeas). I also added one extra can of kidney beans because this recipe made a ton of sauce that could easily accommodate more beans….and who doesn’t want that?? Thanks minimalist baker for posting an excellent and easy recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoyed it, Taylor. Thank you for the lovely review and for sharing your modifications! xo

  3. Claire Wong says

    I made this for my family last week and it was a huge hit, my 11 year old especially loved it and asked to take it to school for lunch the next day, but alas he’s not allowed to take in stuff with nuts! I used crunchy natural peanut butter and loved the crunchy peanut bits that gave you, and just added one cup of water to keep it thicker. I didn’t have the same chili garlic sauce but subbed a similar paste and it came out great. I will definitely be making this again, it made LOADS and was inexpensive ingredient wise. I love that this uses a lot of canned ingredients which I would usually have in the cupboard anyway. Thanks for the great recipe!

  4. Gracea says

    This is a great recipe! I made it a little differently, by blending milled tomatoes with the other sauce ingredients and adding some Harissa for heat with a touch of Garam Masala and coconut aminos to balance out. Not quite the original flavor but this recipe serves as perfect jumping off point! Thank you!!

  5. Bob M. says

    My wife and I love this dish–we have made it a few times since discovering this recipe, and it quickly became one of our very favorite dinners for two.

  6. Sophie says

    I’m wondering how to adapt this to cook in a slow cooker? I don’t have a pan big enough to make if on the stove, but I do have a crockpot! 😅

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sophie, we think that could work! Maybe 3-4 hours on high or 6 hours on low? Let us know how it goes!

  7. Toni says

    This was very easy. I did not particularly like the flavor of the chili garlic paste so would omit that next time. I added a dash of cinnamon and cumin and a bit of cayenne. It is delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy the recipe! Thank you for letting us know! Feel free to add a link to the infringement here and we won’t post it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Brittany. We are so glad you enjoy the recipe! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  8. Sam says

    Seriously one of my FAVORITE minimalist baker recipes. I have made it countless times, and it’s always a crowd favorite. I make it exactly as the recipe says. My favorite is to dip naan bread into it. I like to use petite diced tomatoes, fire roasted. Love this recipe and is a staple in my home for years to come!

  9. SY says

    I lived in Mali for a number of years and the peanut stew (called Tiga Dege Na there) was my favorite. Now trying for more plant-based recipes and this was a great substitute. I added ginger and reduced the tomato (it seemed a little too tomato-y with this amount) and it tasted really like what I ate there! Added peeled sweet potatoes which I love as part of this (& carrots to increase the veggie content). You can add cabbage or any greens to be traditional too and it would be great.

  10. Coral says

    This recipe is perfect as written. I prefer to use the maximum 4 tsp chili garlic sauce. Try it over steamed broccoli! I like this with rice too. Lime is a must. I add an extra can of chickpeas to get closer to my protein goal. You could add chicken too as suggested if you want meat. Thanks for another keeper of a recipe, Minimalist Baker. I’ve been utilizing your site for 7-8+ years or so and I’m so grateful for your work!

  11. Jane says

    Just polished off a nice bowl of this stew! I used crunchy peanut butter (as recommended by another reviewer) and I didn’t add any water because I wanted it thick! I also added some cauliflower rice directly to the stew, plus some frozen spinach. I served over brown rice!

    Thanks Dana!

  12. Sunmeet Gill says

    Absolutely delectable. I just added juice of one lemon for acidity to cut through the rich creamy texture. I also used hot and sweet maggi sauce (15 ml) and it tasted like nostalgia. Would just recommend using 1 cup veggie broth or water instead of 2 cups and add more if needed.

  13. Valerie says

    I liked this! Definitely will make it again. :-) I liked how simple it was. I default to curry, so I was trying to find something with a different flavor to add variety.

    I made it as written, except one can of coconut milk is just shy of 2 cups and I couldn’t see opening another to make up the little bit of difference. I also added 2 Tbs of chili garlic sauce, it just added a hint of spice, I would say it’s still pretty mild. I do think I would like it better next time with a little less PB, and something else added for flavor like some smoked paprika or something.

    I served it over steamed broccoli as suggested and liked it. I’ll eat the leftovers with roasted sweet potato. All in all, a solid weeknight meal.

  14. Kathryn says

    This is one of those recipes I keep coming back to year after year! I make it exactly as the recipe states, and then top it with lime and cilantro, and it is just divine. Super easy, tasty, and hearty. Highly recommend!

  15. LeAnna says

    It was gloomy and rainy all day so I knew I needed something warm and comforting, I also had a pot of leftover chickpeas I had made from dried that I needed to use up! This was the perfect recipe – easy, one pot and so delicious. I added some diced sweet potato to the stew and some warming spices; fresh ginger, cinnamon, allspice and cumin! I replaced the water with my chickpea broth and it was fantastic. This will be in my cold month dinner rotation!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wow! Sounds delicious LeAnna! Thanks so much for the lovely review and for sharing your modifications!

  16. Kara says

    I JUST made this while doing the taste testing along the way, this is a KEEPER! I did some slight changes:

    -Italian flavored diced tomatoes (only because it was all I had/ used same amount as recipe) which I was apprehensive at first with adding peanut butter, but it works! I taste tested it first with putting all the other ingredients into a small cup then added some peanut butter and stirred it together.
    -Omitted chili garlic or cayenne (we’re not a spice family unfortunately!)
    -Substituted the tomato paste for tomato sauce ( 2-8oz. cans)
    -Only did 3/4ish of a cup of peanut butter. I figured I could always add more, but this amount seemed to be enough to make it sweet and creamy.
    -I also went a little larger on the vegetable amounts. I used a white onion on steroids haha, 2 bell peppers ( 1 medium orange and 1 small/mediumish yellow), and 6 garlic cloves minced and another tablespoon of pre-bought minced garlic. Really just gave it a little more volume and a little more flavor.
    -I did not add any extra water because I felt it was the perfect stew thickness

    Thinking about pairing it with jasmine rice or spaghetti squash!

    Thank you for this recipe idea!

  17. Elaine says

    Just made this for brunch. I halved it since there are only two of us and I still have plenty left over. Served over short brown rice. I did not have the chile, so I used a mix of dried jalapeño and ground chiltepin peppers for spice. I spent time in Mali, West Africa where the dish is made with chicken. I liked this chickpea version.

  18. Susan Weber says

    This recipe is amazing and I make it frequently for my family. I would like to make it for a friend but she doesn’t eat onion. Any suggestions?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Susan! Fennel or celery could work, but we also think omitting would be okay since this is such a flavorful dish. Hope this helps!

  19. Michael says

    Ate this as a simple stew instead of serving over anything, and it was delicious! 5 stars, though I should probably note the substitutions I made based on ease, personal preference, and what I already had in the kitchen. Maybe it will help others:

    • one large chopped carrot instead of red pepper
    • regular peanut butter instead of natural
    • one 15 oz can tomato sauce instead of tomato paste
    • one 13.5 oz can full fat coconut milk instead of low fat
    • lime juice is mandatory, not optional!
    • one cup vegetable broth instead of 2 cups water (used less than 2 cups since tomato sauce has more water than tomato paste)

  20. denice says

    i literally just made this! it is amazing. i can’t wait to taste it tomorrow – everything is better the next day.

  21. Richele says

    So delicious, halved this recipe but not the coconut milk. Didn’t add water, doubled the chili garlic added spinach and served it over a baked sweet potato.

  22. Sherry says

    This was SO quick and easy. I was truly amazed that virtually every ingredient is a pantry staple. And it’s GOOD.

    I served it over both rice and steamed broccoli, and that worked well. I did add one large diced sweet potato, which I will definitely do again. I also added about half a tablespoon of sugar, as I always do when working with canned tomato products; it takes away that bitter tomato bite–I had to wonder if that would have helped the couple of commenters who said it was too “tomatoey.” Finally, I didn’t add any water. I liked how thick it was.

    This is now a permanent active recipe. As always, Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That’s so great to hear, Sherry! Thank you for the lovely review and for sharing your modifications! xo

  23. Deborah says

    This recipe was super easy. The only real prep is chopping up the onion and bell pepper and opening a few cans. True to the nature of the list, it can be made with almost entirely pantry staples. (I had to get the bell pepper because I didn’t have that.) The recipe made a lot more stew than I was expecting, so I was glad for the information on how to freeze it. We ended up eating it all before needing to freeze it, though.

    The flavour had a little too much tomato in it for my preference. Next time, I will probably drain the tomatoes. If the stew ends up being too thick that way, I will add water to thin it and avoid the overly tomato flavour.

    We had ours with steamed broccoli. That was a yummy way to serve it. I have had other peanut stew with spinach, which might be good in this one, too.

    TLDR: Very easy. Too much tomato taste. Makes a lot of stew. Good solid recipe and will be even better with a few tweaks.

  24. Vicky says

    Amazing quick and easy dish to make with all pantry staples! Came together so easy and it was delicious and comforting! Oh and so creamy!
    Thank you for yet another great go to meal!

  25. Haley says

    One of my all-time favorite recipes, my sister shared it with me. We usually make it over rice. I was obsessed immediately. I have recommended it to so many people. Seriously delicious, the flavors are unlike anything I’ve had and it is so rich. I am from the midwest and this feels like a full-on meat and potato stew, it will fill you up. The sauce/base is where it is at but I can’t even express my love for the red peppers and the way it all comes together. Thank you! <3

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you enjoy this recipe, Haley! Thank you so much for your kind words and lovely review! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Claudia! We haven’t tried it, and while cashew butter would work we still suggest using peanut butter for the best flavor. xo

  26. Hope says

    This was SO good and rich. I only had one can of tomatoes, but I added in the 2 cups of water because it thickened a lot. Be careful when simmering if you don’t have a heavy bottomed pan- because the stew is so thick, everything settled to the bottom of my pan and started to burn unless i stirred it every minute. I added a couple limes worth of juice at the end and served with naan. One of my new favorites!!

  27. Monika says

    I have been on a Min. Baker recipe binge lately, and this one did not disappoint! I kept mine thick and did not add the water. Without it, this recipe makes a huge pot — without the added water it filled a 4-quart/4-Liter pot to the brim! For one person, I would say a half recipe would be plenty of food with leftovers.

    Also, I do agree with several other reviews that something is missing spice-wise. I added fresh ginger, a bit of cinnamon, cumin, and a bay leaf. It might be worth revisiting and consulting traditional recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the feedback, Monika! Just making sure your spices were fresh (less than 6 months old)? We remember this being quite flavorful, but either way we’ll take another look!

    • Perry Carter says

      This was good. I wanted to try something new and different than the same old flavor combos and this one hit the spot. I didn’t have garlic/chili sauce so I used harissa instead and it worked. I recommend garnishing with roasted peanuts, it really brings out the flavor of the stew. I couldn’t stop filling up my bowl. Keep it going with these kinds of unusual but still comforting flavors.

    • Steve Backman says

      I made this again yesterday. Wonderful, easy dish for a cold, February day here. Monica’s advice, mkade in on larger pot, added ginger, cumin, cinnamin, bay leaf, plus more chili sauce.

      I made rice, and alos loved the idea of serving it over basic, steamed broccoli, which worked geat.

  28. Brianna says

    This is the most delicious vegan/gf recipe I’ve ever made and definitely top 3 of all time. It tastes so delicious and I had it on top of brown rice!

  29. Rayla Freeman says

    I lived in Senegal for a year and Maafé was always one of my favorite dishes. This is a great vegan version. Its very easy to cook. One of the best parts of eating it in Senegal was carrots and potatos, so I roast those in my air fryer as I am prepping the sauce and add them in at the end, along with a handful or so of whole peanuts, which is how my host family usually prepared it. I dont add any water at the end to keep it thick and more like a sauce/curry than a stew, which is also how my host family generally prepared it. I also add some habenero sauce or chipotle powder to give it more heat.

    Be warned this recipe makes a HUGE amount (I split it and make it in 2 sauce pans. Generally we eat one pan for lunch/dinner and the other we save for the next day or so.

  30. Lindsey VandenBerg says

    Another yummy dish! I just love how simple and quick your recipes are. So many others say comes together in 30 but takes so much longer! Keep these recipes coming, THANK YOU!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  31. Amy CD says

    Excellent recipe! Doubled it and added some of the spices suggested in other comments/recipes: fresh ginger, cinnamon and coriander. I also added some chopped sweet potatoes and kale at the end, which really added interest snd flavor.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  32. Heather says

    I’ve made a lot of recipes from this site and this is one of my favorites! It’s so creamy and delicious. Reminds of a tomato soup but more filling. Served it over brown rice with Naan. I had it for dinner and leftovers for lunch a few times. Makes a big batch with leftovers for lunches.

  33. Amanda says

    This was incredibly delicious and comforting. Easy to make! I added a few squirts of lime juice at the end of mine, and it added great dimension. Thanks for sharing this recipe :)

  34. Megan says

    I’ve made this once before this fall and it was spectacular! It made a ton so I ate the leftovers pretty much every day for a week. I want to make it again for my boyfriend but couldn’t find the chili garlic sauce. Do you think I could sub for harissa paste? Please let me know what you think!

  35. b says

    this was so good! i added a jalapeño and some leftover roasted butternut squash. served it over steamed broccoli and with naan. amazing!!! thank you :)