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 197 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. Claire says

    I made this for my dinner with roommates and it was so incredible.

    I wanted to make it more authentic, so I added fresh grated ginger, cloves, cumin, cinnamon, coriander, bay leaves, thyme, and I substituted low sodium veggie stock for water.

    The coconut milk was excellent in this recipe and I was genuinely surprised at how flavourful the end result was in such a short time. At one point during cooking the stew was pink but it all came together. My West African roommate noted that it tasted great and pretty authentic and I was so honoured!

    If I were to make the recipe again, I would do the same and add cubed sweet potatoes since I prefer my stews less liquid.

    Can’t wait to try more recipes!

  2. Katie says

    This recipe was delicious!! My kids loved it! We served it over rice and steamed broccoli and topped with cilantro; definitely making this again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Katie. We are so glad you and your family 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

  3. Jessie says

    I made this yesterday and it was amazing! I ended up using 1/4 cup peanut butter and 1/4 peanut butter powder because I ran out of regular peanut butter. It turned out great and was amazing reheated today. I’ve already shared the recipe with two friends!

  4. Lisa says

    So hearty & yummy! I couldn’t picture how peanuts, coconut milk, and tomato would go together, but it’s such a great combo. I love it with pita chips! And the recipe as is made enough for me to freeze a couple servings, bring some to my sister (who also loved it), and still enjoy a few servings myself throughout the week. Thank you!

  5. Caroline McBean says

    Hi there,
    This sounds delicious.
    I am wondering if this would also be good with tahini instead of peanut butter (due to peanut allergy)?

  6. Eva Z says

    I made this tonight and it’s delicious. I mixed almond butter and peanut butter because I had both. I put vegetables broth and I added a zucchini because I had one in the fridge. Overall really tasty and I served it over rice. Will definitely make it again. Thank you

  7. Grace says

    I made this tonight and it was a total winner! I would make this again. I added chopped, boiled sweet potato into the stew and it tasted great with all the other flavors. I also added the lime juice and some crushed peanuts as garnish. Thanks for a great recipe!

  8. Amanda says

    I’d like to make this with more veggies…is there anything to avoid? I was thinking a sturdy green, maybe mushrooms or butternut squash. Thoughts? Thanks!

    We eat a boatload of plants, but have an in restricted diet, and family and I enjoy MANY of your recipes: we’ve made the coconut green curry (with and without protein) like 3 times, and it’s a newer recipe!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoy our recipes, Amanda! This one goes well with broccoli and cauliflower. We haven’t tried it with other veggies, but think mushrooms and butternut squash would be nice. We’d suggest serving it over roasted veggies vs. adding to the stew for best flavor.

  9. Susan MorrillQueenan says

    Greetings ! This recipe has gotten such rave reviews that I feel I absolutely must try it :)
    My ingredient questions are …..
    (1) I do not like the flavor of coconut in most foods, the exception being Almond Joy candy bars. :) Do you think I could substitute 2 cups Whole Milk Plain Yogurt (I usually use the Stonyfield brand.) for the 2 cups of light coconut milk ? Or, maybe a 50:50 mixture of 1 cup Silk’s Creamy Cashew Milk + 1 cup Whole Milk Plain Yogurt ?
    (2) I like chickpeas when they’ve been mashed up (pureed), like in hummus. Do you foresee a down-side to the final stew if I were to slightly (only slightly) mash the chickpeas a bit before adding them in Step 2 ?

    Many thanks for your recipes and your assistance !!!
    Susan M.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Susan, we aren’t sure how yogurt would be in this one, but think cashew milk would work well. Mashing the chickpeas should be fine! Let us know how it goes!

  10. Caitríona says

    This was delicious! Thank you so much for your great recipes (and friendly vibes!).
    I am congenitally unable to actually follow a recipe, so I added a splash of tamari, a dash of ACV, a sprinkle of smoked paprika, a bit more of sweet paprika, green beens and potatoes – but these were just tweaks as I tasted your recipe!

  11. Charlotte says

    I’m making this tonight. I had surgery, hence not moving/working, yet still wanting to eat well and light enough. Keep up the good work and thank you.

  12. Vanessa says

    Every recipe we’ve made of yours has been A+. This was also delicious! I didn’t have diced tomatoes on hand so I used crushed and added some extra spices (ground: cumin, coriander, cinnamin and cloves)

  13. Sparrow says

    This is by far the best soup I’ve ever had. I make it for every party and it’s always a hit! Tip I completely nixed the water, I personally like the consistency way better without it.

  14. Alex says

    I loved this meal! I was distracted while cooking, and long story short, I ended up doubling the recipe. Luckily it was delicious, or I would have gotten tired of it after 5 meals… :P
    The main flavors are definitely not something I would regularly put together, but wow! The peanut butter was just the right amount and the chili garlic sauce really enhanced a lot of flavors. My partner could add all he wanted to bump up the spice while also bumping up the flavor.
    10/10 will make again

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Alex! Sounds like a happy mistake =) Thanks so much for sharing!

  15. Jen says

    We have made this many times and it’s one of our absolute favorites. Very easy to make and the flavors are AMAZING! Unique, filling, creamy, & comforting! Yum yum yum!

  16. Stephanie says

    This is a favorite! I’ve made it several times including for as a vegan option for a BBQ we hosted for my husbands clients. Shared it with friends who have loved it as well!

  17. Ela says

    I made this amazing meal and here is what I have to say: you get SO MUCH food when it’s all done cooking, adjust the salt to your liking.
    Wow, thank you for putting recipes like this out here for us to expand our taste!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  18. Breanne Timlick says

    My favourite vegetarian recipe! So delicious and comforting. I’ve had it with rice, steamed broccoli, and cauliflower rice and they all go great with it! I added a bit of sriracha sauce to kick up the heat, and it’s sooo good!

  19. Sharin nerger says

    Just wondering if you can taste the coconut milk. I don’t really like it, but sometimes the other good flavors hide the taste.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’d say the other flavors mostly overpower it, but there is a slight coconut taste. You could maybe try reducing it?

  20. 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!

  21. 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

  22. 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!

  23. 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.

  24. 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!

  25. 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.

  26. 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!

  27. 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!

  28. 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!

  29. 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.

  30. 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.

  31. 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!

  32. 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.

  33. 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!

  34. 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.

  35. 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

  36. 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

  37. 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

  38. 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!

  39. 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!

  40. 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!

  41. 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 ❤

  42. 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!

  43. 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!

  44. 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.

  45. 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.

  46. 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!

  47. 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!

  48. 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!

  49. 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.

  50. 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?

  51. 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!

  52. 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

  53. 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!

  54. 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

  55. 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.

  56. 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!

  57. 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!

  58. 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

  59. 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!

  60. 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!

  61. 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.

  62. Fabi Velasco says

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

  63. 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!

  64. 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.

  65. 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!

  66. 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.

  67. 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

  68. 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!

  69. 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

  70. 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.

  71. 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

  72. 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.

  73. 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

  74. 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

  75. Julie says

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

  76. 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!

  77. 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.

  78. 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.

  79. 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!

  80. 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!

  81. 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

  82. 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!

  83. 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!

  84. 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

  85. 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.

  86. 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.

  87. 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!