Spiced Chickpea and Peanut Stew with Tomato
A hearty vegetarian stew combining earthy chickpeas and crunchy peanuts simmered in a spiced tomato broth for a satisfying meal. This African-inspired vegan recipe, ready in about 40 minutes, pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 14 oz can diced tomatoes
- 2 cups cooked chickpeas
- 1/2 cup, chopped roasted peanuts
- 2 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped fresh cilantro
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until softened and translucent.
- Step 2: Add 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika to the pot. Stir and cook for 1 minute until fragrant.
- Step 3: Pour in 14 oz canned diced tomatoes with juices and 2 cups vegetable broth, stirring to combine.
- Step 4: Add 2 cups cooked chickpeas and 1/2 cup chopped roasted peanuts to the pot. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 5: Bring stew to a gentle simmer, then cover and cook for 20 minutes, stirring occasionally, until flavors meld and stew thickens slightly.
- Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with crusty bread or rice.
Frequently asked questions
How long does Spiced Chickpea and Peanut Stew with Tomato take to make?
Total time is about 40 minutes (10 min prep + 30 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 Spiced Chickpea and Peanut Stew with Tomato?
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 olive oil from drying out.
Can I substitute ingredients in Spiced Chickpea and Peanut Stew with Tomato?
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 Spiced Chickpea and Peanut Stew with Tomato 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 Spiced Chickpea and Peanut Stew with Tomato?
African vegan 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.
What others are saying
- ★★★★★
This stew is a new favorite! The spiced chickpeas and peanuts created such a rich, comforting meal. My kids asked for seconds.
- ★★★★★
Absolutely delicious and so easy to make. The tomato base really ties it all together. Will be making this weekly.
- ★★★★☆
Loved the flavor, but it was a bit bland for my taste. I added extra cumin and chili powder next time. Still 4 stars for a great base.
