Hearty, creamy and bursting with flavour, this stew will warm you to your toes.
1 hour
4 Servings
Best enjoyed cuddled up by a fire
This rich and warming Sprouted Chickpea Peanut Stew is as simple as it is delicious! It’s inspired by traditional West African Peanut Stew (also called Maafe, domoda or groundnut stew), that’s enjoyed as a staple in many nations throughout Africa. For this recipe, we complimented the peanut flavour with nutty sprouted chickpeas and served it over sprouted brown rice.
The natural peanut butter gives the dish a delicious creaminess, you’d never guess that it’s also vegan. It’s filling, nourishing and homey, perfect for curling up on cool evenings. It’s one of our most loved recipes, and one of our personal favourites!
Sprouting improves taste and texture, reduces cook time, and aids in digestibility and bioavailability. It brings out the natural sweetness and delicate texture of brown rice, and the nutty taste and buttery texture of chickpeas. And, because sprouted chickpeas have already been soaked during the sprouting process, no pre-soaking is required.
Ingredient tips & substitutions
Onion – Any kind will do, we used Spanish onion.
Sweet Potato – They bring a lovely sweetness, but you can also use regular potatoes or a mix of potatoes and carrots.
Diced Tomatoes – Make sure you’re using a kind without added spices. We also choose no sodium so we can control the level of salt in the dish, but regular works fine too. If using whole stewed tomatoes, you will likely need to chop up some of the larger pieces.
Broth – Any kind will work, or you can use bouillon mixed with water.
Cayenne – The amount used in the recipe gives a mild spice, but you can omit it if you prefer.
Chopped Peanuts – an optional garnish but add a lovely crunch! You could also try crunchy peanut butter for a similar texture.
Recipe Notes
Make sure the sprouted chickpeas are cooked before adding them to the stew. You can use the package directions or one of the methods outlined here. They will cook a little as they simmer in the stew, but they won’t get mushy or overcooked.
This is a perfect make-ahead meal because it tastes even better the next day. Once cool, store in an airtight container in the fridge.
It is naturally vegetarian, vegan and gluten free.
Hearty, creamy and bursting with flavour, this stew will warm you to your toes.
Prep Time: 15 minutesminutes
Cook Time: 45 minutesminutes
Servings: 4
What You'll Need:
1cupSecond Spring Organic Sprouted Long Grain Brown Rice(dry)
1½cupscooked Second Spring Organic Sprouted Chickpeas(about ¾ cup dry)
1medium onion
1tspoil
3clovesgarlic
1large sweet potato, cubed
1large candiced tomatoes(we like to use no sodium added)
½cupsmooth natural peanut butter
1cup vegetable broth
2tspfinely minced fresh ginger
1tspchili powder
1tspcumin
1 ½tspcurry powder
¼tspcayenne(optional for mild spice)
salt and pepper to taste
chopped peanuts for garnish
How To Make It:
Chop onion and sweet potato, and mince garlic and ginger.
In a large pot on low-medium heat, saute onion with oil until soft. Add garlic and ginger and continue to saute another minute.
Add spices and tomatoes (with the juices) to the pot and simmer for 5 minutes, breaking up tomato into bite size pieces if necessary.
Add sweet potato, cooked chickpeas, peanut butter and broth to the pot, stir and simmer on a low heat for 35-40 minutes, until the sweet potato is fork tender.
Meanwhile, cook the sprouted brown rice according to the directions on the package.
Add rice and stew to bowls and top with chopped peanuts.
Notes
Tip: it tastes even better the next day!
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