Sweet Potato Peanut Stew


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  • 2 tablespoons olive or canola oil
  • 1 large onion, small diced
  • 4 garlic cloves, minced
  • 1 3-inch knob ginger, peeled and minced (about 2 tablespoons)
  • 1 jalapeño pepper, cored, seeds removed and finely chopped
  • 1 teaspoon kosher salt
  • 1/2 - 1 teaspoon black pepper
  • 1/2 - 1 teaspoon red chili flakes
  • 1 6-ounce can tomato paste
  • 1 15-ounce can chickpeas, drained and rinsed
  • 4 cups vegetable broth
  • 2 cups water
  • 1 large sweet potato, unpeeled and diced (about 2 cups)
  • 1 cup unsweetened creamy peanut butter
  • 1 bunch of hearty greens – kale, Swiss chard, collard greens, or a mix, stems removed and chopped into bite-size pieces
  • 2 limes, cut into wedges
  • Chopped peanuts and/or cilantro for garnish (optional)


 1. Heat olive oil in a large soup pot over medium heat then add onion and sauté until translucent, about 5 minutes. Add garlic, ginger and jalapeño. Sprinkle with salt, black pepper and chili flakes and sauté until fragrant, about 3 minutes. 

2. Add tomato paste, stirring while cooking for approximately 2 minutes. 

3. Add chickpeas, broth, water and sweet potato. Bring to a boil. Reduce heat to low, cover the pot partially and cook at a simmer for 20-30 minutes or until sweet potatoes are tender. 

4. Stir peanut butter and greens into soup. Partially cover pot again and continue cooking for another 10 minutes, stirring often.

5. Distribute the stew evenly among eight bowls and squeeze a lime wedge into each bowl. Garnish as desired with chopped peanuts and/or cilantro. 


Measuring spoons, measuring cups, knife, large soup pot with lid


 For more spice, leave some of the jalapeño seeds.