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A large pot of sweet potato stew sitting on a dish towel.

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: Morrocan
  • Diet: Vegan


This sweet potato chickpea stew is hearty, nutritious and flavourful thanks to warming spices and healthy dose of peanut butter. It’s ready in under 40 minutes in 1-pot, making it perfect for a delicious weeknight meal.


  • 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 cumin
  • 1 tsp turmeric
  • 1 tsp ginger
  • 1 tsp coriander
  • 1/4 tsp cinnamon
  • 1/2 tsp red pepper flakes, optional, for spice
  • 2 cups vegetable broth
  • 3 cups, peeled and diced sweet potato (400 g)
  • 1 28 oz can 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


  1. In a soup pot over medium heat, cook the celery, onion and garlic in 2 tbsp of the vegetable broth for 5-6 minutes until soft and fragrant.
  2. Stir in the spices and cook for a couple more minutes.
  3. Add the bell peppers, broth, diced tomatoes and sweet potato and stir to combine. Simmer lightly, uncovered, until the sweet potato is tender, approximately 15-20 minutes.
  4. 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 a few minutes to allow everything to heat through.
  5. Serve right away topped with fresh cilantro and chopped peanuts or cashews, if desired.
  6. Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.


Peanut butter can be substituted with almond butter or for a nut-free stew, you can use sunflower seed butter or Wowbutter.

For spicy peanut stew, use the red pepper flakes and add an opional minced jalapeno with the onion.


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

Keywords: peanut stew, sweet potato peanut stew, sweet potato chickpea stew