Peanut Chickpea & Kale Stew

African peanut chickpea kale stew
Hello and Happy New Year!

My Peanut Chickpea & Kale Stew is an incredibly cheap and easy recipe that uses mainly store cupboard ingredients – perfect for the frugal months after an expensive holiday season. It is the perfect balance of savoury (from the peanuts), spicy (from the hot sauce) and hearty (from the chickpeas).

This recipe is also completely vegan and very healthy, yet feels decadent due to the peanut butter thickening the sauce. An excellent winter warmer!

I sometimes like to add 1 inch cubes of tofu into the stew to up the protein content and add texture. You can also use any greens such as collard greens, cavlo nero, spinach or chard. Mushrooms would work well in this too.

I have used my own hot sauce which I have tweaked a little. My original homemade sriracha was incredible fiery so to soften the spice I added 2 tbsp maple syrup and 1 tbsp liquid smoke to the bottle which has improved it immensely.

You can also use shop bought sriracha (Rooster sauce) or your favourite brand of hot sauce. I served this with quinoa, but brown rice or even flat bread works just as well.

Also, big shout out to my housemate Jo for bringing back this AWESOME bowl from her trip to Morocco!

African peanut chickpea kale stew

Peanut, Chickpea & Kale Stew

This recipe feeds 2-3 people (depending on hunger). Prep time 5 minutes. Cooking time 15 minutes. Great for freezing and heating for a healthy microwave meal.

  • 1 tbsp rapeseed/ olive oil
  • 1 red onion
  • 2 medium cloves garlic
  • 1 tsp sweet paprika
  • 150g/ big bunch kale, stems removed
  • 1 400g can/ 240g drained chickpeas
  • 1 400g can chopped tomatoes
  • 2 tbsp tomato puree
  • 2 tbsp peanut butter
  • 1 – 2 tbsp hot sauce such as sriracha (depending on taste)
  • 1 vegetable stock cube
  • 250ml water
  • Salt & pepper, to taste
  1. Place a heavy bottomed saucepan over a medium heat and add the oil.
  2. Peel and finely chop the onion and add to the pan, stirring until it catches colour and becomes a little translucent – about 3-4 minutes.
  3. Peel and crush the garlic into the pan and stir for 1 minute.
  4. Add the rest of the ingredients to the pan. Cover and turn down the heat for 15 minutes.
  5. Taste for seasoning, then serve.

African peanut chickpea kale stew


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