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A large pot of sweet potato stew sitting on a dish towel.
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5 from 13 votes

Vegan Sweet Potato Peanut Stew

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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Cuisine: Morrocan
Diet: Vegan
Servings: 6
Author: Deryn Macey

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 cumin
  • 1 tsp ground turmeric
  • 1 tsp ground ginger
  • 1 tsp ground goriander
  • 1/4 tsp cinnamon
  • 1/2 tsp red pepper flakes optional, for heat
  • 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

Instructions

  • 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.
  • Stir in the spices and cook for a couple more minutes.
  • 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.
  • 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.
  • Serve right away topped with fresh cilantro and chopped peanuts or cashews, if desired.

Notes

Peanut butter can be substituted with almond butter or for a nut-free stew, you can use sunflower seed butter or Wowbutter.
Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.

Nutrition

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