Batch West African Vegan Peanut Stew

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

African · 60 min · Beans · vegetarian, vegan, gluten-free

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Ingredients

• 1/4 cup natural peanut butter
• 1 large sweet potato
• 1/2 cup canned crushed tomatoes
• 1 yellow onion
• 2 inch piece fresh ginger
• 1 bunch kale
• 1 can canned chickpeas
• 1 1/2 cups vegetable broth
• 3/4 tbsp vegetable oil

Method (tap to check — screen stays awake)

1. Soften chopped onions and grated ginger in oil over medium 6 minutes.
2. Add tomatoes and cook 4 minutes, then whisk the peanut butter into the broth and pour it in.
3. Add cubed sweet potatoes and chickpeas, bring to a simmer, and cook 25 minutes until the potatoes are tender.
4. Stir in chopped kale and cook 5 minutes until wilted.
5. Season with salt and reduce to a thick, spoon-coating stew.
6. Cool and portion; freezes well up to 3 months over rice.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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