This Vegan Sweet Potato Peanut Stew is hearty, nutritious and extra flavourful thanks to warming spices and healthy dose of peanut butter. It’s made with chickpeas, tomato, green pepper and sweet potato so it’s packed with fibre, vitamins and minerals plus it can be ready in under 30 minutes in just one pot on the stove.

Moroccan Vegetable Peanut Stew with Sweet Potato

Moroccan Vegetable Peanut Stew with Sweet Potato

Moroccan Vegetable Peanut Stew with Sweet Potato

Moroccan Vegetable Peanut Stew with Sweet Potato

Moroccan Vegetable Peanut Stew with Sweet Potato

Vegan Sweet Potato Peanut Stew

This vegetable peanut stew is very easy to make and comes together in under 30 minutes. It’s thick, loaded with healthy vegetables, very filling and has the most amazing, slightly sweet and perfectly pea-nutty flavour.

For vegetables you’ll need:

onion, celery and garlic, green and red bell pepper, sweet potato and diced tomatoes

For spices it has a beautiful, Morrocan-inspired blend of:

ginger, coriander, turmeric, cumin and cinnamon

Once you’ve got everything you need, it’s just matter of simmering it all in vegetable broth until the sweet potato is tender then stirring in chickpea, peanut butter, lemon, cilantro and chopped dates.

This stew is vegan, gluten-free, oil-free, grain-free and has no added sugar.

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Moroccan Vegetable Peanut Stew with Sweet Potato

Vegan Sweet Potato Peanut Stew

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan

This Moroccan-inspired Vegan Sweet Potato Stew with Chickpeas is hearty, nutritious and extra flavourful thanks to warming spices and healthy dose of peanut butter. It’s made with chickpeas, tomato, bell pepper and sweet potato so it’s packed with fibre, vitamins and minerals. Plus it can be ready in under 30 minutes in just one pot on the stove.


Scale

Ingredients

  • 1 small white onion, diced (1 heaping cup, 175 g)
  • 3 ribs celery, chopped (1 heaping cup, 150 g)
  • 1 green pepper, de-seeded and diced (1 cup, 150 g)
  • 1 red pepper, de-seeded and diced (1 cup, 150 g)
  • 3 cloves garlic, minced
  • 1 tsp each of cumin, turmeric, ginger and coriander
  • 1/4 tsp cinnamon
  • 2 cups vegetable broth
  • 3 cups, peeled and diced sweet potato (400 g)
  • 1 28 oz can no-salt added diced tomatoes with their juices
  • 1 19 oz can chickpeas, rinsed and drained
  • 1/4 cup natural peanut butter (60 g)
  • 1/4 cup finely chopped, pitted dates (50 g, sub raisins if needed)
  • 1/2 cup lightly packed finely chopped cilantro (20 g)
  • 1 tbsp fresh lemon juice
  • salt and black or white pepper, to taste

Instructions

  1. In a soup pot over medium heat, cook the celery, onion and garlic in 1/4 cup of the vegetable broth for about 5 minutes.
  2. Stir in the spices and cook for 1 more minute.
  3. Add the bell peppers and sweet potato and stir to combine.
  4. Add the vegetable broth and diced tomatoes and simmer lightly, uncovered, until the sweet potato is tender, approximately 20 minutes.
  5. Stir in the chickpeas, dates or raisins, peanut butter, lemon and cilantro. Stir until the peanut butter is completely mixed in. Turn off the heat and let sit for 10 minutes before serving.
  6. Serve right away topped with fresh cilantro and chopped peanuts, if desired.
  7. store in the fridge for up to 5 days or freezer for up to 3 months.

Keywords: spicy, peanut stew, easy, plant-based, oil-free, healthy

Nutrition

  • Serving Size: 1/6th of recipe
  • Calories: 236
  • Fat: 6.5 g
  • Carbohydrates: 36 g
  • Fiber: 8.5 g
  • Protein: 9 g