West African Peanut Stew
quinoa, tomato, Swiss chard
Our flavorful one-pot stew—inspired by maafe, a groundnut stew that’s a staple in West African cuisines—is ready in just 20 minutes. High in protein, low in carbs, and gluten-free, this culinary passport marries familiar flavors, like peanut butter and tomatoes, in a way that will expand your palate.
Nutrition (per serving)
Get Recipes Delivered
INGREDIENTS
- 2 garlic cloves, peeled and minced
- 1 oz ginger, peeled and minced
- 1 red onion, peeled and chopped
- 4 tsp vegetable broth concentrate
- 1/4 cup organic peanut butter
- 1 tsp sriracha
- 13.76 oz crushed tomatoes
- 4 oz Swiss chard, leaves and stems thinly sliced
- 6 oz precooked white quinoa
- 1/4 cup peanuts
- 1 tbsp olive oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
Get Recipes Delivered
INSTRUCTIONS
Heat 1 tbsp olive oil in large pot over medium-high heat. Add garlic, ginger, onion, and a pinch of salt and cook until fragrant, 2 to 3 minutes. Stir in broth concentrate, 2 cups water, ¼ tsp salt, and a pinch of pepper and bring to a boil. Reduce heat to low and simmer until warmed through, 3 to 5 minutes.
Stir in peanut butter, just half the sriracha, just ½ cup crushed tomatoes, and chard and cook until stew has thickened slightly and chard has wilted, 4 to 5 minutes. (TIP: Add more sriracha if you prefer more heat.)
Make small tear at top of quinoa bag and microwave for 60 seconds. Divide West African peanut stew between large bowls. Top with warmed quinoa and sprinkle with peanuts. Tuck in! (TIP: You can also combine precooked quinoa and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
SIMILAR RECIPES
Crispy Curry Rice Salad chili-lime vinaigrette
Harvest Salads cherries, almond chickpeas, creamy pesto dressing
