Smoky Peanut Butter Vegetable Stew

Inspired by West African groundnut stews, this one-pot dinner layers smoked paprika and cayenne with creamy natural peanut butter, sweet potatoes, and crushed tomatoes until it turns deeply savory and velvety. Collard greens stirred in at the end add a hearty, slightly bitter counterpoint that balances the richness of the peanut sauce, while a scoop of chickpeas boosts the plant-based protein and makes this filling enough to stand on its own as a dinner. Everything simmers together in a single pot, so cleanup is minimal and the flavors have plenty of time to meld. The stew thickens as it cooks, becoming almost stew-like in body thanks to the natural starch of the sweet potatoes and the fat in the peanut butter — no dairy or animal products needed for that signature creaminess. Serve it over fluffy rice or with warm crusty bread to soak up every bit of the smoky, nutty sauce. This dish is naturally vegan, packed with fiber, plant protein, iron, and healthy fats from peanuts, and is easily made gluten-free by serving over rice instead of bread. It also reheats beautifully, making it an excellent make-ahead weeknight dinner or meal-prep staple.

Ingredients

• 1 largeyellow onion, diced
• 4 clovegarlic cloves, minced
• 1 tablespoonfresh ginger, minced
• 2 teaspoonsmoked paprika
• 1 teaspoonground cumin
• 0.5 teaspooncayenne pepper, adjust to taste
• 2 poundssweet potatoes, peeled and cut into 1-inch cubes
• 28 ouncecrushed tomatoes, 1 can
• 3 cupsvegetable broth
• 0.75 cupnatural peanut butter, unsweetened, smooth
• 15 ouncechickpeas, 1 can, drained and rinsed
• 6 cupsCollard greens, stemmed and chopped
• 2 tablespoonlime juice, freshly squeezed
• 1.5 teaspoonsalt, to taste
• 0.25 teaspoonblack pepper
• 2 tablespoonNeutral vegetable oil
• 0.25 cuproasted peanuts, chopped, for garnish
• 0.25 cupfresh cilantro, chopped, for garnish
• 6 cupsCooked rice, for serving

Method

1. Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-6 minutes. 6:00
2. Add the minced garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. 1:00
3. Stir in the smoked paprika, cumin, and cayenne pepper, toasting the spices for about 30 seconds until aromatic. 0:30
4. Add the cubed sweet potatoes to the pot and stir to coat them in the spiced onion mixture.
5. Pour in the crushed tomatoes and vegetable broth, and stir everything together. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
6. Cover partially and let the stew simmer until the sweet potatoes are just tender when pierced with a fork, stirring occasionally. 20:00
7. In a mixing bowl, whisk the peanut butter with a ladleful of the hot stew liquid until smooth, then stir this mixture back into the pot. This keeps the peanut butter from clumping.
8. Add the chickpeas and stir to combine. Let the stew simmer, uncovered, until thickened and velvety. 10:00
9. Fold in the chopped collard greens, a handful at a time, letting each addition wilt slightly before adding more. Simmer until the greens are tender but still vibrant. 5:00
10. Stir in the lime juice, salt, and black pepper, tasting and adjusting the seasoning as needed.
11. Ladle the stew over bowls of cooked rice and garnish with chopped roasted peanuts and fresh cilantro before serving.