🥜 Vegan Pot Maafe (West African Peanut Stew)
🍲 Ingredients:
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1 tablespoon coconut oil or olive oil
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1 large onion, finely chopped
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3 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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1–2 teaspoons ground cumin
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1 teaspoon smoked paprika
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1 teaspoon ground coriander
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¼ teaspoon cayenne pepper (optional, for heat)
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2 medium carrots, peeled and sliced
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1 medium sweet potato, peeled and cubed
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1 red bell pepper, chopped
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1 (14 oz) can diced tomatoes
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4 cups vegetable broth or water
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½ cup natural peanut butter (unsweetened, smooth)
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1 (15 oz) can chickpeas, drained and rinsed
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Salt and black pepper, to taste
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Juice of ½ lime (optional, for brightness)
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Fresh cilantro or parsley, for garnish
🔪 Instructions:
1. Sauté Aromatics
In a large pot, heat oil over medium heat. Add chopped onions and cook for 5–6 minutes until soft and translucent. Stir in garlic and ginger, cooking for another minute.
2. Add Spices
Stir in cumin, paprika, coriander, and cayenne. Toast the spices for 30 seconds to release their flavors.
3. Add Veggies
Add carrots, sweet potatoes, and bell pepper. Sauté for 2–3 minutes. Pour in the diced tomatoes and vegetable broth. Bring to a gentle boil.
4. Stir in Peanut Butter
Reduce heat to medium-low. Stir in peanut butter until fully dissolved and combined into the broth. Simmer uncovered for 20–25 minutes, or until vegetables are tender and the stew has thickened.
5. Add Chickpeas & Finish
Add chickpeas and cook for another 5 minutes. Season with salt, pepper, and a squeeze of lime juice if using.
6. Serve
Serve hot over steamed rice, quinoa, or couscous. Garnish with fresh cilantro or parsley.
🌟 Tips & Variations:
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For extra greens, stir in chopped kale or spinach in the last few minutes of cooking.
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Want it creamier? Blend a portion of the stew and stir it back in.
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You can substitute peanut butter with almond or cashew butter, though the flavor will differ slightly.
