Creamy Chickpea and Sweet Potato Stew
Creamy, crunchy, whole, or chopped—any way you like them, these versatile legumes are your ticket to an array of satisfying meals. Loosely inspired by maafe (Senegalese peanut stew), our chickpea and sweet potato stew is simple but boasts full-on flavor. We started by sautéing a chopped sweet potato with onion and red pepper flakes; citrusy coriander and big dollops of fruity tomato paste went into the pot next. A couple cans of chickpeas and their aquafaba (starchy cooking liquid), along with coconut milk and peanut butter, followed. As the chickpeas simmered, they swelled to a luscious, buttery smoothness that's central to the appeal of the dish. Fresh cilantro, chopped dry-roasted peanuts, and grated lime zest lit up each bowl with freshness and crunch.
Nutrition Information
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- 1 sweet potato, peeled and cut into ½-inch pieces
- ¾ teaspoon table salt
- ¼ teaspoon red pepper flakes
- 3 tablespoons tomato paste
- 1 teaspoon ground coriander
- 2 chickpeas, undrained
- 1 (14-ounce) can coconut milk
- ¾ cup water
- ⅓ cup creamy peanut butter
- 2 teaspoons grated lime zest plus 2 tablespoons juice
- ½ cup dry-roasted peanut, chopped
- ½ cup minced fresh cilantro
Instructions
- 1Note: Serve with crusty bread and a salad.
- 2Heat oil in large saucepan over medium heat until shimmering. Add onion, sweet potato, salt, and red pepper flakes, and cook, stirring frequently, until onion begins to brown, 6 to 8 minutes.
- 3Add tomato paste and coriander and cook, stirring constantly, until tomato paste slightly darkens, 2 minutes. Stir in chickpeas and their liquid, coconut milk, water, and peanut butter. Increase heat to medium-high and bring to simmer. Cover; adjust heat to maintain simmer; and cook, stirring occasionally, until sweet potato is tender, about 15 minutes.
- 4Remove pot from heat and stir in lime zest and juice. Season with salt to taste. Serve, passing peanuts and cilantro separately.