Coconut Chickpea Peanut Stew

This Coconut Chickpea Peanut Stew draws inspiration from West African groundnut stews, layering fire-roasted tomatoes, creamy coconut milk, and a generous spoonful of natural peanut butter into a deeply savory, satisfying simmer. Chickpeas add hearty plant protein and texture, while a warm blend of ginger, garlic, and spices builds complexity in every bite. It all comes together in a single pot, making it as easy to clean up as it is to eat. Served ladled over fluffy steamed rice and finished with a scatter of crushed peanuts, fresh cilantro, and a squeeze of lime, this stew is the kind of bold, creamy comfort food that tastes like it simmered all day, even though it's ready in under an hour. It's naturally vegan, dairy-free, and easily adaptable in spice level, making it a reliable weeknight dinner that still feels special. Nutritionally, this dish is a powerhouse: chickpeas and peanut butter provide plant-based protein and healthy fats, while the tomatoes and aromatics deliver antioxidants and anti-inflammatory compounds. It's a great option for anyone looking to reduce cholesterol and inflammation while still enjoying a rich, indulgent-tasting meal.

Ingredients

• 2 tbspolive oil
• 1 mediumyellow onion, diced
• 4 clovegarlic cloves, minced
• 1 tbspfresh ginger, minced
• 1 mediumred bell pepper, diced
• 2 tbsptomato paste
• 1 tspground cumin
• 1 tspsmoked paprika
• 0.25 tspcayenne pepper, optional, or more to taste
• 400 gdiced tomatoes, canned, fire-roasted if available
• 400 mlfull-fat coconut milk, canned
• 250 mlvegetable broth
• 2 can (15 oz each)chickpeas, drained and rinsed
• 0.33 cupnatural peanut butter, smooth, unsweetened
• 1 tspsalt, plus more to taste
• 0.25 tspblack pepper
• 3 cupbaby spinach, packed
• 4 cupsteamed rice, for serving
• 0.25 cuproasted peanuts, crushed, for garnish
• 0.25 cupfresh cilantro, chopped, for garnish
• 1 wholelime, cut into wedges, for serving

Method

No instructions listed.