Simmered Mchicha Spinach and Peanut Stew
A comforting Tanzanian stew of mchicha (amaranth or spinach) cooked slowly with creamy roasted peanuts and aromatic spices for a rich, nutty flavor. This african-inspired vegetarian ready in about 40 minutes pairs chopped fresh mchicha leaves or spinach, finely ground roasted peanuts, unsalted, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 cups, chopped fresh mchicha leaves or spinach
- 1/2 cup, finely ground roasted peanuts, unsalted
- 1 large, diced onion
- 1 large, chopped tomato
- 3, minced garlic cloves
- 1 tbsp, grated ginger
- 2 tbsp vegetable oil
- 2 cups water
- 1 tsp ground coriander
- 1 tsp cumin seeds
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
- Step 2: Add 1 large diced onion and sauté for 5 minutes until softened and translucent.
- Step 3: Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until aromatic.
- Step 4: Add 1 large chopped tomato and 1 tsp ground coriander; cook for 5 minutes until the tomato breaks down and the mixture thickens.
- Step 5: Pour in 2 cups water and bring to a gentle boil.
- Step 6: Add 6 cups chopped mchicha leaves or spinach, stirring to combine. Cover and simmer for 10 minutes until the greens are tender.
- Step 7: Stir in 1/2 cup finely ground roasted peanuts, 1 tsp salt, and 1/2 tsp black pepper. Cook for an additional 5 minutes, stirring often, until the stew thickens and the peanuts are fully incorporated.
- Step 8: Serve warm as a hearty side or main dish with ugali or rice.
Equipment for this recipe
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Frequently asked questions
How long does Simmered Mchicha Spinach and Peanut Stew take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Simmered Mchicha Spinach and Peanut Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, diced onion from drying out.
Can I substitute ingredients in Simmered Mchicha Spinach and Peanut Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Simmered Mchicha Spinach and Peanut Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Simmered Mchicha Spinach and Peanut Stew?
African vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
