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:

Hearty
Comforting
Flavorful
Quick & easy
Customizable
& 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
Print
Bowls of Chickpea Tomato Peanut Stew served with rice and fresh basil
4.84 from 150 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

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

*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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  1. Allie says

    Okay, wow. We were low on groceries so I was hunting for a recipe that could use up all the things we normally had in our pantry and found this one. I don’t even know what to say except that it’s delicious. So warm and comforting and tasty. The only change I made in the recipe was using up some dry chickpeas since we didn’t have canned. Cooked them in the instant pot and rinsed before adding them to the soup. Oh, and we didn’t have coconut milk so we had to use oat milk, which did probably make it a bit less creamy. I also added a lot more chili sauce then the recipe called for, because I like a good amount of spice!
    All in all super delicious, SUPER easy to make (minimal prep work, which I always love). We’ll definitely be making this one again!

  2. Allison says

    I LOVED how easy this recipe was! it was great for a rainy summer night in colorado. served it with naan and it was perfect. we’ve recently discovered your recipes and they are a huge hit in our home. from fish tacos to curries to pizza veggie burgers, every one has been so so delicious. I’m super excited to order your cookbook too! thank you so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad to hear it, Allison! Thanks so much for the lovely review! xo

  3. Yuri says

    Amazing dish!!! We add some broccoli for extra veggies and serve with pita bread. Thanks so much for this delicious recipe! One of our favorite meals!

  4. Varuni says

    I followed your instructions but I’m not sure I enjoyed this flavour very much. The chickpeas made it very thick and gloopy. They also gave it a very raw flavour. Maybe it would have been nice without it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Varuni! You could omit them or use less. But they shouldn’t cause that- did you rinse them? And to clarify, you used cooked/canned chickpeas?

      • Carinne says

        This was DELICIOUS! Was apprehensive to try at first because I wasn’t sure what I felt about these flavors but… wow! So good. Added green chiles because the canned tomatoes I used had them, and it was a nice addition! Served with rice and broccoli. Definitely will make again.

  5. Laila says

    This is an amazing recipe. So easy and so delicious (and so much left over for lunches).
    Thank you again Dana – this is one of my favourites!

  6. Katia says

    This was delicious! Rich, filling and an interesting balance of flavors I wanted to keep eating. I used canned light coconut milk because I had it on hand and added a little less water (1-1/2 ish cups) to keep the thick stew texture and it worked out just fine.

  7. Leigha Bohn says

    I have used your recipes to dip my toe into the culinary world. I have never felt comfortable in the kitchen and I am finding some solace to my cooking woes through recipes like this. I substituted one can of crushed tomatoes for diced and threw in a ton of cayenne and chili powder instead of the chili garlic sauce. The end result was a yummy stew that tasted more complex than if was to make. I might put a little less peanut butter next time for a lighter meal. Such a great dish!

  8. Sara says

    I had planned to make the 1-Pot Curried Chickpea Soup but made this instead. Fabulous recipe! I had to make a few adjustments based on what I had on hand. Left out the bell pepper (I don’t care for them anyway) and added a large sweet potato, peeled and cut in small dice. Left out the tomato paste (did not have any) and subbed fired-roasted canned tomatoes for the regular canned tomatoes. Subbed a can of coconut cream for the 2 cans of lite coconut milk (added 1 can of water). No additional water in the recipe. Also added a few handfuls of fresh spinach. I am excited for the leftovers and plan to serve over tri-color quinoa. I plan to make the other soup next!

  9. Alexa says

    I am salivating as I write this review. I was craving a stew/comfort food and knew Dana would come to my rescue. I was intrigued by the combination of tomato and peanut butter and loved that this recipe was pantry lead. I like to garnish it will a lot of parsley (not a fan of cilantro), as it adds a freshness to the dish! I cannot reccomend this stew enough.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Enrique, we haven’t tried that, but maybe! We’d recommend a higher fat milk to retain the creaminess of coconut milk. Let us know how it turns out!

  10. Mary Elyse says

    Imagine pad tai and chili had a delicious chickpea baby. That is this recipe. I had some with toasted naan and it was super tasty, filling, and comforting. It was even better on day two when the flavors had melded a bit more. It’s also great that the ingredients are things I have on hand, anyway. This recipe is definitely being added to my rotation.

  11. Tommi Friedman says

    I was looking for a recipe like this but with bananas added at the end. I had made it 15 years ago and really enjoyed it. I guess I’ll put them in when the stew is done cooking, does that sound about right to you?

      • Tommi Friedman says

        I tried it first without the bananas, exactly following your recipe and I loved it. Since I ate it several times last week, I varied the garnishes. Bananas were tried as such and they were a nice twist on a great stew.

  12. Rainy Day says

    This is pure comfort food at a time we all need it- as well as pantry- based cooking! I have made more complicated versions in the past that were not nearly as tasty. I think the quality and generous quantity of peanut butter as written is key- my pb was all organic, ground at my coop. I used a crockpot because I was also using up dried chickpeas before getting into my canned reserve for emergency rations. I did cook the onion and garlic first, didn’t have (or like) the red pepper, before adding to the crockpot. I also added some baked sweet potato partway and used one small can of coconut cream rather than as written. Also added most of my frozen local kale at the end, as well as some lime juice. Thanks, Dana!

  13. Bev says

    I used your recipe and changed it to fit my diet. I don’t eat tomatoes as they have poisonous roots and leaves and irritate my auto-immune disease. I used sunflower oil as it was closer to reach than my coconut oil (mere convenience), a bit of chopped shallots, garlic, mined pink salt, pb, coconut milk, and chick peas. It turned out wonderful even without the other ingredients. I thank you, once again.

  14. jen says

    I just made this and it was absolutely delicious! It’s super filling, too. It reheats well, so I’ve been enjoying it as leftovers for the past few days. Would definitely make this again!

  15. stacey says

    Wow! I am always looking for these kind of recipes: this had a ton of flavor with minimal effort and ingredients.

    I just used a can of coconut milk, I was too lazy to measure it. I didn’t measure the chili garlic, either. I used dried chickpeas that I’d cooked (I am lazy but prefer cooking dried beans)

    This is the sort of meal I always want in my freezer. I’ll be playing with variations, but this was really delicious as is. Husband and I are trying to add more vegan meals to the rotation, this was an A+ hit.

  16. Anne says

    Literally could not believe how amazing this was for how easy (and affordable) it was to make! I couldn’t stop eating it while it was cooking. Definitely will be making it regularly!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Anne. 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

  17. Nadia says

    I was a bit dubious about the tomatoes and nut butter but this recipe is amazing. I used freshly chopped tomatoes, and added finely chopped carrot and celery in the first stage.
    This will be one of my go to recipes now! Thank you

  18. Amber Raymundo says

    I am a very reluctant vegan. Especially with “wierd” food like this, but let me tell you. This is one of the best dishes I have made in my entire life. Vegan or not. I will be making this dish agian soon.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Amber. 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

  19. Kendall Stark says

    I loved this!!! I made a half recipe and chopped up fresh tomatoes instead of opting for the canned variety. Still was super flavorful and satisfying!

  20. Sylvia Pypker says

    I just made this and am very impressed with the flavour, so delicious! I served it with both basmati rice and pita bread. It’s now in the rotation!

  21. Kate says

    This is seriously the best recipe I have EVER made. It’s almost unbelievable. I love eating it with broccoli and can’t wait to make it for my boyfriend :)

      • Michaela says

        Lovely and complex flavors. I’ve made this about five times now and always find myself craving it. Super easy, too! I use regular coconut milk for a creamier consistency and it’s amazing. Highly recommend!

  22. Jen says

    This recipe is fantastic! I used assorted peppers rather than all red (that’s what I had on hand) and chunky PB. Recipe was super easy, little mess, delicious, and leftovers were even better. We served with rice, lime wedges & naan. This is a keeper ❤

  23. Kristi says

    Delicious as usual Dana! I admit I was hesitant about the two cans of everything. It seemed like so much. And the tomatoes and peanut butter I just wasn’t sure about. But, I know MB well enough by now to know not to change the recipe but to trust. And this was delicious! I added a super hot red pepper (Carolina Reaper) because that’s the flavor profile I experienced in Ghana in the Peace Corps. Sooo good! Lunches made for the week with more for dinner!

  24. Liane @ Foodie Digital says

    Such a delicious, easy-to-prepare recipe. Served it with coconut rice (recipe from Alexandra’s Kitchen), and my family gobbled it up—even the toddler. Such a weeknight win! Thank you!

  25. Lauren says

    This was PHENOMENAL and the first vegan recipe I’ve made that’s made me go “Wow!!”. Even my meat loving husband loved it.
    I threw in whatever leftover veggies we had in the fridge and also added cumin, allspice, paprika, cinnamon and cloves.

    This one is going to be on high rotation. 5 stars.

  26. Monica says

    I’m one of those people who subbed too many ingredients to give a fair rating of the original recipe! But It should be noted that it was good with sunbutter instead of peanut butter (allergies) – it just makes it a much more expensive recipe. And I left out the garlic chili sauce, which I would include next time, as it was just missing a little something, and that was probably it. I served it over roasted cauliflower. Definitely worth making again.

  27. Jacqueline Burke says

    Such a flavorful, comforting stew! I was heavy handed wit the chili garlic paste, and I used a bit less coconut milk (didn’t want to open a second can), and served over broccoli. Next time, I will steam the broccoli a little less so that it still has a bit of crunch to it. This was quick and easy (perfect for a weeknight) and there is plenty left over for lunches this week! Thank you!

  28. Emily Z says

    Very, very good! Made exactly as published and served over broccoli as suggested. Whole family loved it. Had leftovers with brown rice and while it was still good, broccoli is definitely the way to go!! I normally like to try some of the modifications from the comments but I don’t know with this one, so good as is. Thanks for the delicious dinner!

  29. Nell says

    this is honestly, my favourite dish I have ever cooked. I fixed it for a household of meat eaters, and every single person continued to make remarks over how delicious it was all evening long! The flavours were so perfectly balanced and it was such a unique different taste. I really enjoyed this recipie, thank you!

  30. Elise Balint says

    I’ve made this three times now – last night I changed it by doing the following: sauteed a teaspoon of red pepper flakes with the onions/garlic for some extra heat. I also substituted one of the cans of chickpeas with sweet potato and half each of a zucchini and yellow squash. Served it with brown rice and vegan naan. This is a keeper for sure.

  31. Britt says

    I finally made this for the first time last night and my partner and I LOVED it! It’s so flavourful and creamy with just the perfect amount of spice. We definitely went heavy on the chili garlic sauce since we’re big on flavour, and ate it over rice. So delicious and easy to make! We’ll definitely be making this again (probably regularly). Thank you for this wonderful recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  32. Marlena says

    Tried this because I am new at meal planning and cooking at home more. Husband said he didnt like peanut butter in savory dishes but after his first bowl HE COULDN’T STOP! This is a new family favorite and I had to make a double batch recently and freeze half in individual serving jars cuz we eat at least a jar a day now. We have it over rice with fresh cilantro and a lime wedge. Going to try it over broccoli next. Thank you for an outstanding meal recipe!

  33. Emily says

    You guys are such food geniuses!! I’ve never been disappointed with a MB recipe. Made this tonight. Sooo delicious. Thank you for what you do <3

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Emily. 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

  34. Hannah says

    I love this recipe. I am a grad student that cooks for 1 and then eats leftovers for days, and this is one of the recipes that I do not get sick of reheating for multiple days in a row. I have even found myself craving it (despite having eaten it 4-5 times two weeks ago…) so I will be making batch three soon.

    It reheats nicely, and I’ve served it with rice, bread, and over roasted potatoes for variety. All delicious. Highly recommend giving this one a try!

  35. Jill Johnson says

    Best soup EVER. It is now a weekly meal in our house. I’ve always doubled the recipe, so I reduce the ingredients down a little. I also add the chickpeas at the very end. It’s better flavor with red onion. I sometimes add cauliflower in addition.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  36. Jenni V. says

    I have made this in the past from another site. That recipe calls for sweet potatoes. And it is awesome with the potatoes. I also used petite diced tomatoes with juice instead of the paste. This version is good as well. Just wanted to share with others that the sweet potato takes it to another level.

  37. Kate says

    This was a great recipe to make ahead for meal prep. It looked like way too much for one person, and I thought some would go to waste, but I liked it so much that I ate it all over the course of a few days! That’s pretty rare for me. It was a great blend of flavors. Will make again!

  38. Anna says

    Hi! If I’m using freshly cooked (not canned) chickpeas, what would be the equivalent amount, considering the liquid part in cans?
    Thank you in advance!

  39. Casey says

    Oh my gosh this is SO good!!! Even my ‘meat and potatoes’ husband liked it. Easy to make and currently my favorite recipe

  40. Christene R says

    My entire family loved this soup. I followed the recipe exactly, using all natural peanut butter with only peanuts as the ingredient. First I served it with rice or quinoa and broccoli. Next I used it as a sauce over vegan mushroom raviolis with sautéed bok Choy. It’s a great weeknight recipe that’s easy and fast. Thanks for sharing!

  41. Heidi says

    Not gonna lie, I was a bit nervous about the peanut & tomato combo! But I’ve had such great success with so many other recipes on this site that I decided to take a chance, and I’m so glad I did! It was delicious. I did make some changes at the end to suit my taste, as it wasn’t as flavorful as I would have liked with the ingredients written. After making the following adjustments, I rate it 5-stars: Substitute coconut milk for full-fat, halve the amount of water, do 3 tbsp of garlic (not 6 cloves, which should equal 3 tsp), double the chili garlic sauce, and add the following to taste: coconut sugar, soy sauce, ginger, clove, cinnamon. With a little extra kick of spice, it was delicious and I’ll definitely be making it again!

  42. Linda R. says

    I liked this, and it was super easy to make! Thank you for another good recipe!!! I followed the recipe exactly (except used fermented chili-garlic sauce because that’s what I had on hand) and cut the peanut butter to about 3/4 cup to try to lower the fat/calories a smidge… If I make it again, I’d start with just one cup of water (not two). And I’d try using 1/2 tsp salt, level, out of the gate.

  43. Fabi Velasco says

    Delicious as always! Thank you for these wonderful recipes. All the recipes I’ve made from your blog, always taste amazing.

  44. Laura says

    Made this today and I’m really enjoying it. I personally prefer creamier and thicker soups/stews, so I skipped the water completely (and actually used a little extra coconut milk as to not waste the can I had opened). I added turmeric, curry powder and soy sauce for a bit more flavour, as well as green peas for a pop of colour. Subbed half the chickpeas for white kidney beans instead. And then realized later that I had accidentally omitted the tomato paste. So I guess mine is a bit more like a curry in the end. I used the full amount (1 cup) of peanut butter and thought that was perfect for the way I made this recipe. A very warm and filling dish. Loved it!

  45. Rachel says

    So yummy and easy to make (and clean up!!). I used half the amount of water and was really happy with the consistency. I unfortunately didn’t have garlic chili paste, but was still happy with the flavor. The recipe makes a lot so if you’re cooking for one, consider making half.

  46. Alessandra says

    Made this tonight as I wanted something warm and hearty for dinner. I followed the recipe exactly, but would suggest using half the amount of peanut butter, as the flavour is very strong. I didn’t hate it, but also wasn’t blown away. I ended up adding some more tomato paste and diced tomato to offset the peanut butter. Also, I added a lot more of the chili garlic paste to make it more of a spicy stew! Had it over steamed broccoli, and it was excellent. I do have a lot leftover, and think I will add some rice or quinoa and have some bread for dipping :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Alessandra! We’re so glad you enjoyed it and were able to modify to your preferences!

  47. Diane says

    Just finished making this. It’s so easy to bring together. Love the flavors. I made some naan earlier too so can’t wait to dive in.

  48. Tessa says

    This soup has made it into an almost weekly rotation. It is just SO dang good! Thank you for sharing so many excellent recipes, quite a few of your creations are considered favourites.
    We serve it on top of cauliflower rice or with a side of steamed broccoli mixed with your crispy peanut tofu & cilantro. YUM! 10/10
    Tessa

  49. Hannah says

    I love this recipe! Super satisfying on cold autumn days! Last time I made it just on it’s own this time I added cauliflower and quinoa. Both worked perfectly and with half the amount I still have enough leftovers to take with me to uni!

  50. Stephanie says

    Yum this is so creamy and good! I made half the recipe and ate it all that same day! I ended up blending it a bit with a stick blender to thicken it. Delicious

  51. Rachel says

    I just moved to Sierra Leone and have been struggling to find recipes I can make with the food available here. So when I saw this was west-Africa inspired I had to try it! I was missing some ingredients but made it anyways and loooved it!! I’ve made it multiple times. I added potato leaves which makes me think adding spinach might be nice. Thanks for the great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing the spinach idea! 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

    • Carla says

      Hi Rachel,

      Get Pierre Thiam’s book on African cooking. That should help. Try things like white hibiscus tea with pineapple. A lot of the yams can be boiled and mashed like potatoes. If you can get fonio you’re in luck.
      Don’t be afraid to experiment. It’s not European food, however the food is very very good once you know what you want to buy and how to cook it. Nine of the healthiest diets in the world are from Africa.

  52. Cami says

    Really loved this one! I liked to eat mine with bread over a little bit of brown rice and steamed broccoli.

    (Side comment, I noticed a lot of people don’t rate the recipes and you ask people to do so when you write replies. I’m guilty of not leaving a rating, too! It’s because I didn’t see the stars the first time I commented on your website. I think if the stars were larger people might notice them more? Just a thought!).

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Glad you liked the soup!

      Thanks, Cami! We’re redesigning the site soon and they’ll be better positioned / more visible! xo

  53. Nina says

    This was delicious but WAY too rich and creamy for me. Next time I’ll omit the coconut milk and do half the peanut butter and add way more veggies.

  54. Marai says

    This is soo delicious!! I only added 1/2 cup of water because I wanted it pretty thick and that was perfect. Had it with cauliflower rice

  55. Jen says

    This was so easy and soooo good! I loved it. I try to avoid rice so did as you suggested and served it over steamed broccoli and that was delicious. I love your recipes! Thanks

  56. Julie says

    Tried this tonight- super simple and quick and really really delicious! The flavours were fresh and well balanced. Loved it!

  57. Anne Tobias says

    The ingredients has me right away. I so wanted to love this! The flavors didn’t pop. I used cayenne and as directed but it was not flavorful enough. I added lime and more salt and it helped. Would love suggestions for added flavor. Such a hearty and beautiful dish. I did over steamed broccoli and that worked great. Thank you as always!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anne, you could try adding more garlic next time to compensate for subbing cayenne for chili garlic sauce. Hope that helps!

  58. RunningPath says

    I hardly ever leave negative reviews, especially not on this blog because it’s by far my favorite place for recipes, but in case this might be helpful: this is the first Minimalist Baker dish I’ve ever made that I literally tossed in the garbage because it wasn’t edible. I followed the recipe exactly, too. I won’t make it again but I think my advice if you do plan to make it would be to use way less peanut butter (and I’m saying this as a peanut butter lover). I have no idea why so many other people had success with this, but I did not.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re sorry to hear that was your experience! Would you mind sharing what you disliked about it?

      • RunningPath says

        It was a combination of bland but also too much peanut butter, and the flavors didn’t meld in a way that was appetizing. The texture was off; I tried thinning it but that didn’t help. I honestly love your recipes so I hate to say it but even thinking about it makes me feel a bit ill. I’ve made other African peanut stews that I liked, this particular one just didn’t work for me. Maybe with about 3 Tb of peanut butter and something like spinach in it, plus more spices, it would be better. That said, obviously a lot of people love it as written so it may just be me!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Interesting! OK thanks for the feedback and honesty. We will certainly give it another test in the near future to see about any improvements!

        • Christine Robles says

          It was delicious! I had to add more chili garlic sauce and cumin to this interesting recipe for more spicy flavor. This is gonna sound different, but this soup would go very well with a buttered pan-fried tortilla (I’m not equipped to make homemade naan, but I’m sure it would taste even better!). I ate this soup I just made minutes ago with white rice and they also go very well together. Because this soup is so thick and creamy, it fills you up! I love minimalistbaker – recipes like this are so simple and tasty! Thank you ?

    • Ryan says

      My sentiment and experience was the exact same. I’ve enjoyed a lot of the plant-based meals from this site, but this one was a disappointment.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Interesting! So many others have raved about this one. Sorry for the disappointment! Did you make any modifications? What did you find was missing/off? We’d love to help troubleshoot.

  59. Kristen Larsen says

    The first time I made this dish for my family, we were underwhelmed. I followed the recipe except for using no-sodium-added canned tomatoes & paste and adding salt to taste. It was fine but not something I would make again. When we took the leftovers out of the freezer for dinner tonight, however…WOW! It was so good! My husband was like “Are you sure this is the same stew?” Many bowls were scraped clean. I will definitely make this recipe again but either a day ahead or will cook for a long time to let the flavors meld together properly for full flavor. Thanks for a this autumn stew and for your consistently simple and tasty recipes.

  60. Kelly says

    This was one of my favorite recipes I have ever made of yours! (My husband and I have tried most of them.) We halved the recipe, used a tiny bit less peanut butter, and put it over brown rice and it was PERFECT!

  61. Sarah Beasley says

    Absolutely delicious! So easy to put together- I sautéed the onion and garlic in my instant pot then put it on low all day. A wonderful supper to come home to. I left out the red bell pepper bc I didn’t have one and it was totally fine. Also served over rice, but plan on broccoli when I get to store. So good- will definitely be a regular!! Thanks for such a filling recipe!

  62. Sofia says

    Just made this tonight for dinner, turned out very tasty! I added lots of extra cayenne for more of a kick, added more veggies and served it over rice. Very flavourful and warming on a colder day. Made lots and i can’t wait to take the leftovers for lunch tomorrow!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  63. Aurora Daniel says

    I tried this out tonight and my partner and I both love it! We did make some slight modifications though. I used about half the water, subbed cayenne pepper, and added cilantro. I go by taste when adding additional flavors to the dish and we felt that dried cilantro was needed. We also added chicken breast to pack in the protein. Overall a great recipe, easy to follow, and will definitely be making again sometime!

  64. Katherine says

    Just made this yesterday to take for lunches this week. It’s was so easy to make and so delicious!! Will have to try the fufu sometime but this batch I put with rice. Real comfort food, thanks!

  65. Natalie Daniels says

    OMG this is my new fave comfort meal. Meal prepped a half batch of this for work last week and ended up eating it for lunch and dinner every day until it ran out! Delicious over rice, trying it with naan this weekend. Making a full batch so I can keep some in the freezer! Great recipe, I omit the 2 cups water to make it thicker. xx

  66. Taylor says

    I really enjoyed this. It has a strong tomato flavor but I don’t think it completely over powered the peanut flavor as it was very much still there.

    I had to add a lot more salt because my tomato paste and diced tomatoes were both unsalted. But it was very simple, quick, and tasty. Putting a squeeze of lime in the bowl is a necessary step, so people shouldn’t skip it. I ate mine with roti bread and it was a filling dinner after just one bowl, but I ate two bowls because I’m greedy.

  67. Amber says

    I was apprehensive bc I couldnt picture the tomato base with peanut butter, but it is very tasty!! I didnt have to add any water to it and I really loved the taste and consistency plus I love chickpeas so that’s a bonus!! Thanks for this unique recipe. Next time I will try it over broccoli like you suggested. I posted it on my stories @booksand_bells and tagged you.

    • Sarah Wilton says

      I love spice-heavier dishes, so I kicked up the recipe with some common Indian-inspired spices including about a tbsp of cumin, coriander as well as whole curry leaves. Subbed fresh whole tomatoes and a generous amount of tomato sauce instead of canned. This is the kind of recipe that gets better with each day in the fridge. So comforting. Would be excellent with shrimp for those who eat them.

  68. B says

    I wanted to comment . Perhaps this soup just is not my style. I gave it a 3 star rating. But, after I jazzed it up with red curry paste, turmeric, maple syrup, little lemon, salt and some sturdy greens it was tasty. Not my favorite, but maybe that’s me. This recipe certainly has enough outstanding ratings and comments. Please omit my previous rating.
    I SO appreciate this site and all the work and creativity utilized throughout these past years. You have added much joy to my life and to that of my boys..now men!

  69. 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!

  70. 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!

  71. 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.

  72. 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.

  73. 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.

  74. 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!

  75. 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.

  76. 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!

  77. 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

  78. 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

  79. 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!

  80. 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!

  81. 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!

  82. 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.

  83. 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.

  84. 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!

  85. 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!

  86. 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! :)

  87. 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

  88. 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!

  89. 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

  90. 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.

  91. 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!

  92. 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..

  93. Ben says

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

  94. 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!

  95. 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

  96. 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

  97. 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

  98. 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!!

  99. 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!

  100. 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!

  101. 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

  102. 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!

  103. Marnie says

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

  104. 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?

  105. 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!

  106. 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.

  107. 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?

  108. 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!

  109. 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.

  110. 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

  111. 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!

  112. Avia says

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

  113. 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!

  114. 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?

  115. 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.

  116. 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

  117. 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!

  118. 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!

  119. 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!

  120. Homemade Mother says

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

  121. 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.

  122. 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!!!!!

  123. 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!

  124. 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.

  125. 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.

  126. 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!

  127. 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.

  128. 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!

  129. 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.

  130. 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).

  131. 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!

  132. 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.

  133. 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!

  134. 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!

  135. 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!

  136. 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.

  137. 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!

  138. 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.

  139. 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!

  140. 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!)

  141. 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?

  142. 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.

  143. 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!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says