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Overhead view of sweet potato and peanut stew with kale and chickpeas in a ceramic bowl, topped with crushed peanuts

Spiced Sweet Potato Peanut Stew with Kale and Lime

A one-pot, plant-based stew of sweet potato, chickpeas, and kale in a spiced peanut butter and tomato broth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: African
Calories: 191
Ingredients Method Notes

Ingredients
  

Stew Base
  • 2 tbsp olive oil
  • 1 yellow onion, diced medium (about 150 g)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper optional, more to taste
  • 900 g sweet potatoes, peeled and cut into 2 cm cubes (about 2 large)
  • 1 can crushed tomatoes (400 g)
  • 750 ml vegetable broth (3 cups); low-sodium preferred
  • 120 g natural peanut butter (1/2 cup)
  • 1 can chickpeas, drained and rinsed (400 g)
  • 4 kale, stemmed and chopped packed cups (about 120 g)
  • 1 tbsp lime juice
  • 1 tsp salt more to taste
  • 1/4 tsp black pepper
For Serving
  • 3 tbsp roasted peanuts, chopped
  • 2 tbsp fresh cilantro, chopped
  • lime wedges for serving

Method
 

Build the Stew Base
  1. Heat olive oil in a 5-quart / 4.7 L Dutch oven over medium heat. Add the onion and cook 5 to 6 minutes, stirring occasionally, until softened and translucent.
  2. Add the garlic and ginger. Cook 1 minute, stirring, until fragrant.
  3. Stir in the cumin, coriander, smoked paprika, and cayenne. Toast for 30 seconds, stirring constantly so the spices don't scorch.
  4. Add the sweet potato cubes, crushed tomatoes, and vegetable broth. Stir well, bring to a boil, then reduce the heat to a low simmer.
  5. Partially cover and simmer for 20 to 25 minutes, stirring occasionally, until the sweet potato is fork-tender but still holds its shape. Cubes cut smaller than 2 cm will break down too fast, so keep them even.
  6. Ladle about 1/2 cup of the hot broth into a small bowl with the peanut butter and whisk until smooth. Stir this back into the pot, this keeps the peanut butter from clumping.
Finish and Serve
  1. Add the chickpeas and cook for 5 minutes, stirring, until heated through.
  2. Stir in the kale and cook 2 to 3 minutes, just until it wilts and turns bright green.
  3. Remove the pot from the heat. Stir in the lime juice and season with salt and black pepper to taste.
  4. Ladle into bowls and top with chopped roasted peanuts, cilantro, and a lime wedge.

Notes

  • Cut sweet potato into 2 cm cubes for even cooking
  • Whisk peanut butter with hot broth before adding to avoid clumps
  • Add kale in the last 2 to 3 minutes so it stays bright
  • Use low-sodium broth to control final seasoning