Go Back
Nigerian Peanut Stew with Chickpeas

Nigerian Peanut Stew with Chickpeas

This cozy Nigerian Peanut Stew with Chickpeas is the kind of one-pot wonder that turns weeknights into comfort rituals. Creamy peanut butter enriches the broth while chickpeas add texture and protein. Sweet potatoes bring body and a subtle sweetness, balanced by coconut milk for a rich, spoonable stew. With deep caramelized tomato flavor and pantry staples, it’s hearty, affordable, and endlessly satisfying — proof that weeknight dinners can be both nourishing and bold.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 Servings
Course: Dinner, Main Course
Cuisine: African, Nigerian
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 4 cups sweet potatoes peeled and cubed
  • 1 medium onion chopped
  • 3 –4 garlic cloves minced
  • 1- inch piece of ginger grated
  • 2 –3 cups collard greens kale, or spinach (add spinach at the end)
  • 1 can 15 oz chickpeas, drained and rinsed
  • ¾ cup natural creamy peanut butter
  • 1 can 13.5 oz lite coconut milk
  • ¼ cup tomato paste
  • 1 can diced or fire-roasted tomatoes
  • 4 cups low-sodium vegetable broth
  • 1 –2 tbsp neutral oil olive or avocado oil
  • ½ tsp cumin or coriander optional for depth
  • Crushed peanuts
  • Chopped cilantro
  • Lime wedges
  • Cooked white or brown rice
  • Optional spices: cayenne chipotle, or smoked paprika

Method
 

  1. Heat oil in a large pot over medium heat. Add onion and cook for 4–5 minutes, stirring occasionally until softened and lightly golden.
  2. Add garlic, ginger, and cumin. Stir for 1 minute, then add tomato paste. Cook for 4–5 minutes until it darkens to brick red and caramelizes for deep umami flavor.
  3. Pour in vegetable broth and diced tomatoes, scraping up any browned bits. Add cubed sweet potatoes. Bring to a gentle boil, then reduce heat and simmer for 25–30 minutes, until tender.
  4. Whisk in peanut butter until melted into the stew. Stir in coconut milk and chickpeas. Simmer for 10–15 minutes, allowing flavors to meld and texture to thicken.
  5. Taste and adjust salt, cumin, or spice level. Add greens (collards earlier, spinach last). Stir in chopped cilantro off heat for freshness. Let rest 5 minutes before serving.
  6. Serve hot over rice or as a thick soup. Garnish with crushed peanuts, cilantro, and a squeeze of lime.

Notes

Almond or cashew butter work well for peanut-free diets. Collards hold up best; add spinach only at the end. Control spice with cayenne, chipotle, or berbere. Blend a scoop of stew and stir back in for a silky finish. Refrigerate up to 5 days or freeze up to 2 weeks. Reheat gently with a splash of broth. Serve over rice, quinoa, or with toasted flatbread.