Recipe Review

This One-Pot Chickpea Peanut Stew Is Exactly What I Want to Eat Right Now

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It’s officially stew season. A thick, saucy, brown stew might not be much to look at, or to photograph for Instagram, but it’s just the sort of meal you’ll want to keep on your meal plan for the next six months. This West African-inspired peanut stew is just the sort of hot, hearty comfort food a body craves during winter, and it’s an easy weeknight dinner. It might taste like it’s been simmering on your stove for hours and hours, but the whole thing is secretly a simple one-pot meal that comes together in about 30 minutes. 

Sauté diced onion and red bell pepper with minced garlic. Once the peppers and onion soften a little, add diced tomatoes with their juices. Stir in some tomato paste, which will give it a nice hit of umami and make the tomato flavor bolder. Add some chili garlic sauce or cayenne pepper for spice, then stir in a cup of natural, salted peanut butter. You could also use almond butter, too.

Finally, stir in coconut milk and rinsed, drained chickpeas. The sauce will be very thick, so you’ll want to thin it out with water. Simmer the stew for about 15 minutes to let it thicken up again and let all the flavors blend. You can serve this stew on top of rice or with bread for scooping, or use cauliflower rice if you want more vegetables. Keep the leftovers in the fridge, because this will make an excellent work lunch afterwards. Just heat it up in the microwave and thin it out with a bit of water if necessary. 

Get the recipe: 1-Pot Chickpea Tomato Peanut Stew from Minimalist Baker

Credit: Faith Durand

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