Peanut Stew with Chickpeas, Sweet Potatoes and Collards

"Peanut Stew with Chickpeas, Sweet Potato and Collards🌱 (Oil-free + good fat from peanut butter.)🌱 A lot of you have been asking me for this recipe. It’s way down my feed so I think it’s hard to find. Here it is again! Sometimes you gotta bring back the good oldies. They get lost down there🤣. 💛Have a great day friends."
-- @cookingforpeanuts
A Note from Feedfeed

Looking for a delicious and filling lunch? Look no further than this peanut stew with chickpeas, sweet potatoes and collards! 


Prep time 15mins
Cook time 30mins
Serves or Makes: 2


  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 2 inch piece of ginger, peeled and minced
  • 1 jalapeño, minced, plus more for garnish
  • 4 cups vegetable broth, divided
  • 2 teaspoons ground coriander
  • 1 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 2 sweet potatoes, peeled and cut into 1-inch pieces
  • 1/2 cup peanut butter
  • 3 tablespoons tomato paste
  • 2 cups cooked chickpeas
  • 1/2 cup collard greens, chopped
  • Kosher salt and pepper, as needed
  • peanuts, chopped, for garnish


  • Step 1

    In a large skillet on medium heat, add the onion, garlic, ginger, jalapeño and a splash of vegetable broth. Cook until the onion is soft, about 5 minutes. Add the dried spices and cook for 30 seconds.

  • Step 2

    Next, add the remaining vegetable broth, sweet potatoes, peanut butter and tomato paste. Stir well to help dissolve the peanut butter.

  • Step 3

    Bring to a boil before reducing heat and simmer until sweet potato is fork tender, about 20 minutes. Add chick and some chopped collard greens. Heat a couple more minutes until chickpeas warmed through and collards just wilted. Add salt and pepper to taste.

  • Step 4

    Serve over rice or quinoa and top with chopped peanuts and jalapeño. Enjoy!

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