West African chickpea stew with peanut butter M

B for Bee

West African chickpea stew with peanut butter recipe. 


Prep time:

Cooking time:

Total time:



1 yellow onion

1-2 green chillies (adjust the heat to taste)

2 garlic cloves

100 ml peanut butter (preferably creamy)

2 Tbsp. tomato paste

400 g pre-cooked chickpeas

400 g leaf spinach (frozen or fresh)

400 g crushed tomatoes

2 tsp. chilli powder or paprika powder

100 ml water

Salt and pepper

Oil for frying


1. Thaw the spinach if you use frozen, drain using a strainer and squeeze out excess liquid with a fork.

2. Finely chop onions, chilli and garlic. Heat oil and fry onions, garlic and chilli for 3-4 min.

3. Add tomato paste, chilli powder (or paprika powder for a milder version) and fry some more. Turn in the peanut butter and stir until the peanut butter dissolves and you get a thick sauce.

4. Add crushed tomato, water, salt, pepper and mix. Let the sauce simmer on low heat under a lid for 20-30 min. If the sauce is too thick, dilute with more water.

5. Add chickpeas and spinach and let simmer for an additional 15-20 minutes.

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Image by Jeff King

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