If you’re looking for a delicious, hearty comfort food, then this Sweet Potato and Peanut Stew is perfect for you. This recipe features sweet potatoes, chickpeas, and kale simmered slowly in a thick broth of peanut butter, vegetable stock, fire roasted tomatoes, cinnamon, and cumin served over barley or brown rice and topped with chopped peanuts and fresh cilantro.

What’s great about this stew is that it goes well with any season, but I especially love making it in the fall and winter months.

Is there anything cozier than warming up to a steaming bowl of stew when the seasons turn cold and the nights grow long? It’s like pulling on your favorite sweater when you get that first wisp of chilly autumn air. It’s the crackle of the fireplace inside a bowl. It is warmth and comfort.

Anyone else ready to go dig out their best cozy sweater?

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How to Make Sweet Potato and Peanut Stew

Step 1: Prepare Stew

Begin by heating oil in a large Dutch oven over medium-high heat. Once the oil is warm, add the onions and garlic. Sauté until fragrant, about 2 minutes.

Add the sweet potatoes, cumin, salt, cinnamon, paprika, and black pepper. Cook about 5 minutes. The potatoes should just begin to slightly soften.

Next add the broth, peanut butter, tomatoes and chickpeas to the stew. Cover and cook on medium-low heat for about 20 minutes.

Add the kale to the stew. Cook another 10 to 15 minutes, or until potatoes are tender and kale is wilted.

Step 2: Prepare the Grain

While the stew cooks, prepare the barley/rice.

Combine 2 cups barley with 4 cups of water. Simmer covered for about 10 to 12 minutes, or until tender.

If you’re making brown rice, combine 2 cups of water with 5 cups of water. Simmer covered about 45 minutes, or until tender. Fluff with a fork.

For more tips on how to make the perfect fluffy brown rice, check out Miso Brown Rice (3 Ways).

Step 3: Garnish & Serve

Once the stew is ready, mix in fresh cilantro. Reserve some for topping. Divide the barley between bowls and ladle stew on top. Top with chopped peanuts and fresh cilantro, if desired.

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Sweet Potato and Peanut Stew

Sweet Potato and Peanut Stew features sweet potatoes, chickpeas, and kale simmered slowly in a thick broth of peanut butter, vegetable stock, fire roasted tomatoes, cinnamon, and cumin served over barley or brown rice and topped with chopped peanuts and fresh cilantro.

Course Main Course

Cuisine African, American

Keyword Peanut, Peanut Stew, Sweet Potato

Prep Time 10

Cook Time 40

Servings

Ingredients

2 c barley or brown rice
2 Tbsp extra virgin olive oil
1 small yellow onion, diced
3 garlic cloves, minced
3 medium sweet potatoes, cubed
2 tsp cumin
1 tsp salt
½ tsp cinnamon
¼ tsp smoked paprika
⅛ tsp black pepper
2 c low-sodium vegetable broth
½ c natural chunky peanut butter
1 14.5 oz can fire roasted tomatoes
1 14 oz can chickpeas, drained
1 bunch kale, chopped
1 c cilantro, chopped
⅓ c peanuts, chopped

Instructions

Heat oil in a large dutch oven over medium-high heat. Once warm, add onions and garlic and saute until fragrant, about 2 minutes.
Add sweet potatoes, cumin, salt, cinnamon, paprika, and black pepper. Cook about 5 minutes.
Add broth, peanut butter, tomatoes and chickpeas. Cover and cook on medium-low heat for about 20 minutes. Add kale. Cook another 10 to 15 minutes, or until potatoes are tender.
While the stew cooks, prepare the barley/rice. Combine 2 cups barley with 4 cups of water. Simmer covered for about 10 to 12 minutes, or until tender. If making brown rice, combine 2 cups of water with 5 cups of water. Simmer covered about 45 minutes, or until tender.
Once the stew is ready, mix in fresh cilantro. Reserve some for topping. Divide barley between bowls and ladle stew over barley. Top with chopped peanuts and fresh cilantro.

Sweet Potato and Peanut Stew