The Pantry
West African-inspired

Chickpea peanut stew

A hearty, West African-inspired stew with chickpeas simmered in a tomato-peanut broth with onion, ginger, garlic, and warm spices. The sauce turns glossy and lightly thick from the peanut butter, and the spinach wilts in at the end for a 2-serving dinner that is bold, filling, and naturally vegetarian.

Prep 15 minCook 25 minRest 5 minAdjust servings ↓
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Chickpea peanut stew
~960 calper person · ~1920 total
~$8.80meal total · ~$4.40 per person

Estimated calories and US ingredient costs.

This recipe scales well to 4 or 6 servings in a wider Dutch oven. Keep the heat gentle after adding peanut butter so it does not scorch, and add broth gradually to preserve the same silky texture. If doubling, use a pot large enough to simmer without crowding and expect the final reduction to take a few minutes longer. Peanut butter will slightly thicken the sauce as it simmers; if you scale up or down, adjust broth gradually rather than changing the peanut butter first.

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Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

8 left
Step 1

Build the aromatic base

~8 min

Build the aromatic base.

Set a medium Dutch oven or heavy saucepan over medium heat and add 1 tbsp olive oil.

Add 5 oz chopped yellow onion and cook for about 5 minutes, stirring often, until it looks glossy and starts to soften at the edges.

Stir in 1 1/2 tsp minced garlic, 1 tbsp minced fresh ginger, and 6 oz chopped red bell pepper, then cook 2 to 3 minutes more until fragrant and the pepper begins to soften.

Ingredients
  • 1 tbspOlive oil
  • 5 ozYellow onion
  • 1 1/2 tspGarlic
  • 1 tbspFresh ginger
  • 6 ozRed bell pepper
Step 2

Toast the spices and tomato paste

~1 min

Toast the spices and tomato paste.

Add 1 tbsp tomato paste, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1/4 tsp cayenne pepper.

Cook for 1 minute, stirring constantly so the paste darkens slightly and the spices bloom in the oil.

Ingredients
  • 1 tbsp total for recipeOlive oil
  • 1 tbspTomato paste
  • 1 tspSmoked paprika
  • 1/2 tspGround cumin
  • 1/4 tspCayenne pepper
Step 3

Add tomatoes, chickpeas, and broth

~1 min

Add tomatoes, chickpeas, and broth.

Stir in 1 can (14.5 oz) diced tomatoes with their juices, 2 cans (15 oz each) chickpeas drained and rinsed, 1 1/2 cups low-sodium vegetable broth, and 1/2 tsp fine salt.

Scrape the bottom of the pot to loosen any browned bits.

Bring the stew to a gentle simmer over medium-high heat, then lower the heat to medium-low so the liquid bubbles lazily around the edges.

Ingredients
  • 1 can total for recipe(14 1/2 oz) diced tomatoes
  • 2 cans total for recipe(15 oz each) chickpeas
  • 1 1/2 cupsLow-sodium vegetable broth
  • 1/2 tspFine salt
Step 4

Whisk in the peanut butter

~12 min

Whisk in the peanut butter.

In a small bowl, whisk 1/2 cup natural peanut butter with about 1/2 cup of the hot broth from the pot until smooth, then stir that mixture back into the stew.

Simmer 10 to 12 minutes, stirring occasionally, until the broth turns creamy and lightly thickened and the bell pepper is tender.

If it looks too thick before the pepper is tender, splash in a little more broth or water.

Ingredients
  • 1/2 cupNatural peanut butter
Step 5

Finish with greens and lime

~1 min

Finish with greens and lime.

Add 2 cups baby spinach in two handfuls, stirring until it wilts into the stew, about 1 minute.

Stir in 1 tbsp lime juice, then taste and adjust only if needed for balance.

The finished stew should be saucy, not stiff, with a rich peanut aroma and a bright tomato edge.

Ingredients
  • 1 can total for recipe(14 1/2 oz) diced tomatoes
  • 2 cupsBaby spinach
  • 1 tbspLime juice
Step 6

Rest and serve

~120 min cook

Rest

Turn off the heat and let the stew stand for 5 minutes so the sauce settles and thickens slightly.

Spoon into shallow bowls and finish with 2 tbsp chopped cilantro.

Refrigerate leftovers within 2 hours.

Ingredients
  • 2 tbspCilantro
Step 7

Check the dish

After ~120 min

Check Chickpea peanut stew and continue when ready.

Step 8

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Chickpea peanut stew: serve.

Chickpea peanut stew: Serve hot on its own, or with rice if you want a more filling meal.

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Ingredients

For 2 people

  • 1 tbsp olive oil
  • 5 oz yellow onion, chopped
  • 1 1/2 tsp minced garlic
  • 1 tbsp minced fresh ginger
  • 6 oz red bell pepper, chopped
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1 can (14 1/2 oz) diced tomatoes
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 1/2 cups low-sodium vegetable broth
  • 1/2 cup natural peanut butter
  • 1/2 tsp fine salt
  • 2 cups baby spinach
  • 1 tbsp lime juice
  • 2 tbsp chopped cilantro

Method

  1. Build the aromatic baseSet a medium Dutch oven or heavy saucepan over medium heat and add 1 tbsp olive oil. Add 5 oz chopped yellow onion and cook for about 5 minutes, stirring often, until it looks glossy and starts to soften at the edges. Stir in 1 1/2 tsp minced garlic, 1 tbsp minced fresh ginger, and 6 oz chopped red bell pepper, then cook 2 to 3 minutes more until fragrant and the pepper begins to soften.
  2. Toast the spices and tomato pasteAdd 1 tbsp tomato paste, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1/4 tsp cayenne pepper. Cook for 1 minute, stirring constantly so the paste darkens slightly and the spices bloom in the oil.
  3. Add tomatoes, chickpeas, and brothStir in 1 can (14.5 oz) diced tomatoes with their juices, 2 cans (15 oz each) chickpeas drained and rinsed, 1 1/2 cups low-sodium vegetable broth, and 1/2 tsp fine salt. Scrape the bottom of the pot to loosen any browned bits. Bring the stew to a gentle simmer over medium-high heat, then lower the heat to medium-low so the liquid bubbles lazily around the edges.
  4. Whisk in the peanut butterIn a small bowl, whisk 1/2 cup natural peanut butter with about 1/2 cup of the hot broth from the pot until smooth, then stir that mixture back into the stew. Simmer 10 to 12 minutes, stirring occasionally, until the broth turns creamy and lightly thickened and the bell pepper is tender. If it looks too thick before the pepper is tender, splash in a little more broth or water.
  5. Finish with greens and limeAdd 2 cups baby spinach in two handfuls, stirring until it wilts into the stew, about 1 minute. Stir in 1 tbsp lime juice, then taste and adjust only if needed for balance. The finished stew should be saucy, not stiff, with a rich peanut aroma and a bright tomato edge.
  6. Rest and serveTurn off the heat and let the stew stand for 5 minutes so the sauce settles and thickens slightly. Spoon into shallow bowls and finish with 2 tbsp chopped cilantro. Serve hot on its own, or with rice if you want a more filling meal. Refrigerate leftovers within 2 hours.

Before you cook

What to get ready

Heavy saucepan, spoon, colander and measuring jug.

Stir the peanut butter jar and measure broth before starting the tomato base.

If something needs adjusting

Peanut butter sticks in dense clumps

Whisk it into a little warm broth first, then stir that mixture through the pot.

The pot thickens before serving

Beans and lentils absorb liquid as they stand. Add hot water a little at a time and taste again before adding more salt.

Store for later

Refrigerate in shallow portions and reheat to 165°F, stirring and adding water if needed. Freeze meal-sized portions if they will not be eaten soon.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use the rest of the peanut butter in sweet-potato soup.

Next use for your ingredients: Sweet potato peanut soup →

Calculate this meal with your own prices →

How to Thicken Soup →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Natural peanut butter can separate in the jar, so stir it well before measuring. If your stew tastes heavy, a little extra lime juice makes the peanut flavor brighter without thinning the body. For a deeper finish, let the tomato paste darken for the full minute before adding liquids. Chill leftovers within 2 hours.

Make it work for you

Use smooth almond butter instead of peanut butter for a different nutty profile, but expect a milder, less savory sauce. If you swap in coconut milk for part of the broth, the stew will be richer and softer, so simmer a little longer to keep the texture from becoming too loose.

Use more of your chickpeas and diced tomatoes in chickpea potato curry.

Can I make this chickpea peanut stew thicker or thinner without changing the flavor?

Yes. For a thicker stew, simmer uncovered for a few extra minutes after adding the peanut butter, stirring so the bottom does not catch. For a thinner stew, add more broth in small splashes until it reaches the consistency you want. Keep the lime and cilantro at the end so the flavor stays bright even if you adjust the body. Refrigerate leftovers within 2 hours.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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