West African Peanut Stew
- 40 min
- ≈ €2.17
- 2 servings
- Easy
chickpeas, baby spinach, and sweet potatoes: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- peanuts
- celery
Equipment
- stove
Prepare
Peel onion
Peel onion, halve and finely dice; Peel sweet potato and cut into 1 cm cubes Rinse spinach, drain well, and roughly chop.
Cook
Heat rapeseed oil and sauté onion for 4–5 minutes
Heat rapeseed oil and sauté onion for 4–5 minutes, stirring without letting them darken.
Stir in sweet potato
Stir in sweet potato, chickpeas, canned peeled tomatoes, peanut butter, vegan vegetable stock powder, and tap water, bring to the boil once and simmer gently for 18–22 minutes.
Stir in spinach and cook for 2–3 minutes more
Stir in spinach and cook for 2–3 minutes more.
Finish
Finish combining sweet potato
Finish combining sweet potato, chickpeas, and spinach, divide evenly between the serving plates or bowls, and serve immediately.
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