Comforting African Peanut Stew

This recipe is from one of my favorite cookbooks, "Oh She Glows". It seriously is hearty, fulfilling and comforting. Perfect for a rainy day or a sunday night.


  • 1 tsp extra virgin olive oil
  • 1 medium sweet onion
  • 3 cloves garlic, minced
  • 1 red pepper, diced
  • 1 jalapeno, seeded and diced 
  • 1 medium sweet potato, peeled and chopped 
  • 1- 28 oz. can diced tomatoes, with the juice
  • Salt and pepper to taste
  • 1/3 cup natural peanut butter
  • 4 cups organic vegetable broth
  • 1 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1-15 oz. can chickpeas, drained and rinsed
  • 2 handfuls of fresh baby spinach
  • Fresh parsley
  • Roasted peanuts, for garnish (optional)


  1. In a large saucepan, heat oil over medium heat. Add onion and garlic and saute for 5 minutes, until onion is translucent
  2. Add bell pepper, jalapeno, sweet potato and canned tomatoes. Raise heat to medium-high and simmer for 5 minutes. Season with salt and pepper
  3. In a medium bowl, whisk peanut butter with 1 cup vegetable broth until no clumps remain. Stir into large saucepan with remaining 3 cups vegetable broth, chili powder, and cayenne
  4. Coven pan and reduce heat to medium-low. Simmer for 10-20 mins until sweet potato is tender
  5. Stir in chickpeas and spinach and cook until spinach is wilted. Season with salt and pepper
  6. Garnish with parsley and peanuts.