Peanut Tomato Stew
This curry-like stew inspired by West African cuisine is the ultimate comfort food for peanut lovers. Adjust the amount of ground peanuts depending on how rich/thick you want your stew. Feel free to add a few handfuls of whole peanuts for texture. Play with spices to make it your own signature dish. Adjust the heat level but adding/leaving out chilli pepper, chilli flakes and/or cayenne.
Servings: 6 portions
- 1 Large red onion
- 1 Large carrot
- 3-4 Garlic cloves
- 1 cm piece Fresh ginger
- 1 Red chilli optional
- 1 can Chickpeas 400 g
- 300-500 g Ground roasted peanuts
- 1 jar Tomato passata 700 g
- 3 tbsp Peanut butter
- 2 tbsp Olive oil
- 2 tbsp Harissa paste
- 1 l Vegetable stock
- 3 tsp Hawaij spice blend Hawaij spice blend (can swap for curry powder)
- 2 tsp Coriander
- 1/2 tsp Cumin
- 1/4 tsp Chilli flakes
- Nutritional yeast
- Salt to taste
- Peel and finely chop onion and carrot (or grate it).
- Peel and mince ginger and garlic. Finely chop the chilli discarding the seeds (or keeping them if you prefer extra heat)
- Warm up the oil in a large pot, add onion, carrot, a pinch of salt and saute on medium heat till onion gets translucent then add garlic, ginger and chilli. Saute stirring for couple minutes
- Add spices and mix well. If things start sticking to the bottom of the pan add a splash of water.
- When spices get fragrant (after 2-3 minutes) add peanuts and chickpeas. Combine well
- After 3-4 minutes of cooking and stirring occasionally add passata and harissa. Mix everything very well, add the stock and peanut butter and turn down the heat.
- Cook covered with a lid on low for 20-30 minutes till chickpeas and veggies start to fall apart a bit. Check for seasoning and adjust if needed.
- Serve with rice, quinoa or flatbreads. Red rice worked really nice for me. Enjoy the bowl of fragrant and comforting goodness!
If you want to pack more veggies in your meal feel free to add chopped ripe tomato (without skin), greens or broccoli when adding the stock. Add more stock or water if the stew seems to thick.