Peanut Pea Stew
Chickpeas, potatoes, and peas come together to make peanut pea stew. Adding peanut butter to stews envelops all of the tender veggies with a rich sauce, and you can whip up this filling vegan meal in under an hour.
As a full-time student, I don't have time to prepare tons of dishes, so I often cook by throwing a bunch of vegetables together in a pot. I usually keep frozen vegetables and canned chickpeas on hand for bulking up any dish from tomato chickpea curry to one pot Italian pasta.
In this variation on African peanut stew, you add peas and chickpeas to make a cheap and hearty vegan meal. The veggies in peanut pea stew complement each other perfectly, and you'll love the variety of textures and flavors.
- 2 tablespoons of olive oil
- ½ tablespoon of cumin
- 1 onion, diced
- 3 potatoes, diced
- 1 cup of water
- 1 can (14 ounces) of chickpeas, drained
- ½ cup of crunchy peanut butter
- 1 bag (16 ounces) of frozen peas
- ½ teaspoon of salt
- Heat up oil in a large pot over medium heat.
- Add the cumin. Stirring frequently, cook for 30-40 seconds until fragrant.
- Add in the onion, and cook for 5-7 minutes until golden brown.
- Add the potatoes and water. Stirring occasionally, cook for 15-20 minutes until the potatoes are done.
- Add the chickpeas, peanut butter, and peas. Stir occasionally, and simmer until warm, about 5 minutes.
- Season to taste. I used ½ teaspoon of salt.
- Serve immediately. Leftovers store well in the fridge for a few days.
- Olive oil: Used for cooking the stew. Helps mellow out the onion and toast the spices. Any sort of oil (canola, vegetable, olive) is okay.
- Cumin: Adds flavor. You can omit for a plainer pea stew.
- Onion: Required for peanut pea stew. Adds sweetness and depth. Any color onion (red, white, yellow) is okay. Milder onions, such as spring onions or shallots, would also work.
- Potatoes: Something to eat in the stew. Use up to 4 potatoes. Substituting sweet potatoes would also work.
- Water: Helps cook the potatoes. I used 1 cup of water. You can use up to 6 cups of broth or up to 2 cups of water. Adding a lot of liquid will make the stew a soup, so you should make sure your pot is big enough.
- Chickpeas: Something to eat in the stew. Adds protein and fiber. Substituting 1 can of any beans (white beans, black beans) would work, but this is not standard.
- Peanut butter: Required for peanut pea stew. Use 1/4 cup to 1 cup of peanut butter, creamy or crunchy. Can also add up to 1 cup of roasted peanuts.
- Frozen peas: Something to eat in the stew. Substituting 1 bag of frozen edamame would work.
- Salt: Seasons the peanut pea stew. Quantity depends on if you're cooking with salted broth and if your peanut butter is salted. Alternatively, you could use 1 tablespoon of soy sauce.
Step by Step Photos
Start by dicing some onion. I used 1/2 of a large onion, and the stew tasted much more mild than tomato chickpea curry, which included 1 whole onion.
How many potatoes do you want? I used 3 potatoes, and I peeled off the sprouty skin. As a rule of thumb, you should cut off any potato parts that aren't white.
Heat up 2 tablespoons of oil in a large pot over medium heat. Add in 1/2 tablespoon of cumin. Stirring frequently, cook for 30-40 seconds until fragrant.
Add in the diced onion, and cook for 5-7 minutes until golden brown.
Add the potatoes and 1 cup of water. Stirring occasionally, cook for 15-20 minutes until the potatoes are done.
Make sure that the potatoes are thoroughly cooked. If all of the water evaporates before the potatoes are done, you can add more water and continue simmering. You also need to simmer potatoes to make mashed potatoes or African peanut stew.
Add in the can of drained chickpeas, 1/2 cup of peanut butter, and the bag of frozen peas. Stir occasionally, and simmer until warm, about 5 minutes.
Season to taste. I used 1/2 teaspoon of salt. Peanut pea stew includes plenty of hearty ingredients, so you can enjoy it by itself.
Serve immediately. I garnished peanut pea stew with chopped scallions and peanuts, primarily for the photos. Leftovers store well in the fridge for a few days.
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