Peanut Sweet Potato Stew with Spinach and Chickpeas
This peanut sweet potato stew with spinach and chickpeas is a weeknight hero. It simmers in one pot, tastes deeply rich, and needs only about 15 minutes of hands-on work.
The peanut butter melts into the broth to make it creamy without a drop of dairy, while sweet potatoes and chickpeas turn it into a full meal that keeps you full for hours.
Why This Stew Works
The first spoonful is always a surprise. The peanut butter isn’t just a background note; it gives the broth a silky body and a savory depth that you’d usually only get from long-simmered stock. The sweet potatoes soften into tender chunks that soak up all that spiced tomato broth, and a heap of spinach wilts in at the end so you get a vegetable boost without any extra pans.
I keep coming back to this one because it’s forgiving. If you only have 20 minutes to simmer, the sweet potatoes will still be delicious. If you let it go longer, the flavors just deepen. And leftovers? They thicken into an almost curry-like stew that’s even better the next day.
Ingredients
- 2 tbsp vegetable oil: neutral, like avocado or canola
- 1 large yellow onion, diced: about 1½ cups
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated: from about a 1-inch piece, use a microplane
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cayenne pepper: use ¼ tsp for less heat
- 1 (14.5 oz) can diced tomatoes, undrained: fire-roasted add extra depth
- 4 cups vegetable broth
- 2 large sweet potatoes (about 1½ lbs): peeled and cut into ¾-inch chunks
- 1 (15 oz) can chickpeas, drained and rinsed
- ½ cup creamy natural peanut butter: the stir-the-oil-back-in kind, for best flavor
- 5 oz fresh baby spinach
- Salt, to taste
- Chopped roasted peanuts and cilantro, for serving: optional but great
Variations / Substitutions
- Swap the chickpeas for lentils: use ¾ cup dried red lentils, rinse and add them with the broth; they’ll cook in about the same time as the sweet potatoes.
- Use kale instead of spinach: remove the tough stems and add it a few minutes earlier so it softens.
- Make it spicy: double the cayenne or stir in a minced serrano with the onion.
- No peanut butter: try almond butter or sunflower seed butter for a nut-free version (the flavor will be slightly different but still creamy).
For a meatier version, you might like our Chicken Peanut Stew.
How to Make Creamy Peanut Sweet Potato Stew
Step 1: Sauté the Aromatics
Heat the 2 tbsp oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion and a pinch of salt, then cook, stirring now and then, for about 5 minutes, until the onion looks translucent and soft. Stir in the 4 cloves minced garlic and the 1 tbsp grated ginger, and cook just 1 more minute, until the smell hits you.
That garlicky, gingery smell is your cue that the base is ready. You don’t want the garlic to brown, so keep the heat gentle. This step builds the foundation that the stew’s savory depth leans on.
Step 2: Toast the Spices
Sprinkle the 1 tsp cumin, 1 tsp coriander, and ½ tsp cayenne over the onion mixture. Stir nonstop for about 30 seconds. The spices will darken a shade and smell earthy and warm. Then pour in the can of diced tomatoes with their juices and cook for 2 minutes, scraping up any brown bits from the bottom of the pot.
Blooming the spices in the oil wakes up their flavor in a way that simply dumping them into liquid never does. The tomatoes will start to break down and deepen in color, and the whole kitchen will smell incredible.
Step 3: Simmer the Sweet Potatoes
Add the 4 cups vegetable broth, the sweet potato chunks, the drained chickpeas, and the ½ cup peanut butter. Stir well until the peanut butter melts into the broth. Bring the pot to a boil, then lower the heat so the liquid bubbles gently. Cover and simmer for 20 to 25 minutes, stirring once or twice, until the sweet potatoes are fork-tender.
You’ll know it’s ready when a piece of sweet potato gives way easily under a fork but still holds its shape. If you overcook them, they’ll start to fall apart, which is still delicious but makes a thicker, mushier stew.
Step 4: Stir in the Spinach
Turn off the heat. Dump the 5 oz spinach into the pot and stir just until the leaves wilt into the hot broth, about 2 minutes. They’ll reduce dramatically, so don’t be shy about filling the pot.
The residual heat is enough to wilt the spinach without turning it slimy. You want it just soft and bright green, so stop as soon as it collapses.
Step 5: Ladle and Serve
Taste the stew and add salt as needed (I usually start with ½ tsp and go from there). Ladle it into deep bowls and scatter chopped roasted peanuts and fresh cilantro over the top.
The broth will be glossy and thick, with chunks of sweet potato and chickpeas peeking through the spinach. Serve it hot, with rice or bread on the side to catch every last bit of sauce.
A Few Notes Before You Start
- Use natural peanut butter that separates (the kind you stir). Its stronger peanut taste and lack of added sugar make a noticeable difference in the final broth.
- Cut the sweet potatoes into uniform ¾-inch chunks. Too small and they’ll turn to mush; too large and they’ll take much longer to cook.
- This stew thickens as it sits, especially after chilling. When you reheat leftovers, add a splash of water or broth to loosen it up.
- If you like a brighter finish, squeeze a little lime juice over each bowl just before eating. It balances the richness.
Storing Leftovers
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days. The stew will thicken as it chills; that’s normal.
- Reheating: Warm it in a pot over medium-low heat, adding a splash of water or broth to bring back the creamy consistency. You can also microwave individual portions in 1-minute bursts, stirring between.
- Freeze: This stew freezes well for up to 3 months. Let it thaw overnight in the fridge before reheating. The spinach may darken slightly but the flavor stays great.
What to Serve With Peanut Sweet Potato Stew
A scoop of steamed jasmine rice soaks up the spiced peanut broth like a dream. Crusty bread or warm naan works just as well for dunking. For a fresh contrast, a simple cucumber salad dressed with lime juice and a pinch of salt cuts through the richness.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes. Sauté the onion, garlic, and spices as written, then transfer to a slow cooker with the broth, sweet potatoes, chickpeas, and peanut butter. Cook on low for 6 to 8 hours or high for 3 to 4 hours, then stir in the spinach at the end until wilted.
What if I’m allergic to peanuts?
You can swap the peanut butter for sunflower seed butter. The stew will still be creamy, though the flavor is milder and slightly earthier.
How do I make it less rich?
Stir in a can of light coconut milk along with the broth, and reduce the peanut butter to ¼ cup. This keeps the creaminess but lightens the dish.
Can I use other root vegetables?
Absolutely. Swap half the sweet potatoes for carrots or parsnips. They’ll cook in roughly the same time and add a nice mix of sweetness.
Peanut Sweet Potato Stew Recipe
Ingredients
Method
- Heat oil in a large pot over medium heat. Add onion and a pinch of salt; cook 5 minutes until soft. Add garlic and ginger, cook 1 minute.
- Stir in cumin, coriander, and cayenne; cook 30 seconds. Add diced tomatoes and cook 2 minutes, scraping up any browned bits.
- Add vegetable broth, sweet potatoes, chickpeas, and peanut butter. Stir well, bring to a boil, then reduce heat to a simmer. Cover and cook 20 to 25 minutes until sweet potatoes are fork-tender.
- Remove from heat. Add spinach and stir until wilted, about 2 minutes. Season with salt to taste.
- Ladle into bowls and top with chopped peanuts and cilantro if using. Serve hot.
