Vegan Sweet Potato Chickpea Stew

This recipe, Sweet Potato Chickpea Stew, is the Oh She Glows ‘ Soul-Soothing African Peanut Stew ‘ I have just made a couple small changes to her recipe!

I love this vegan Sweet Potato Chickpea Stew. A beautiful mixture of ingredients that results in a dish that is comforting & delicious!

I have made this before but did not post it. I decided to now since I really do like it. It is great for dinner over rice or on its own & then the leftovers are perfect for lunch !

The dish seems like soup at the beginning but I like it to allow it to cook down & thicken up.. So that is one of the changes I have made to the original recipe. Also, I add a bit of sugar to cut the acidity of the tomatoes, used garlic powder instead of fresh & tossed in some frozen cauliflower toward the end of the cooking time with the kale, I used frozen kale. After adding the cauliflower & kale I cooked it for another 15-20 minutes until it was the consistency I like.

This is a delicious vegan meal full of healthy ingredients.


1 tbsp neutral oil

1 onion, chopped

1 orange pepper, seeded & diced *** you can used any colour pepper you like!

2 small sweet potato, peeled & diced

1 can ( 28 oz) diced tomatoes including the juice

1/3 cup peanut butter, natural if you have it but I used regular peanut butter

1 tsp garlic powder

1 – 2 tsp chili powder

1/2 tsp cayenne pepper

1 tsp sugar or more to taste

1 tsp salt or to taste

4 cups vegetable broth

1 can chickpeas, rinsed & drained

2 cups frozen cauliflower florets

2 cups frozen chopped kale *** or spinach

Cilantro for serving if you want!


  1. In a large saucepan or dutch oven , heat the oil & sauté the chopped onion until it is translucent
  2. Add the diced orange pepper, sweet potato & the can of diced tomatoes, Give this good stir. Let this simmer for about 10 minutes, stirring as needed
  3. Mix the peanut butter with a cup of vegetable broth & set aside
  4. Next, the spices & sugar get added to the pot, stir . Cook for about 10 minites
  5. Now, add the vegetable broth & the peanut butter/broth mixture. Stir, Cover the pot & let this cook for abut 20 minutes
  6. The chickpeas are added next & I let this cook down a bit to reduce the liquid approx another 20 minutes. You can keep this as a soup if you like but we like it thicker.
  7. The cauliflower & kale are added, bring to a boil, lower the heat to a strong simmer & cook for another 20-3- minutes
  8. Taste & adjust the seasonings

You can serve this over rice & garnish with some cilantro if you like

Enjoy !

Here is a video!

chopped sweet potato
mixing the peanut butter with some Bothe
cover and let cook
let this cook for 20-30 minutes

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Marilyn Dishes

Many people ask me "how did you do that?" "will you show me how?' So I decided to make a blog about what I cook and bake. I am in no way a professional cook, but I love to feed people and try new things as well as making the "old foods" My friends are wonderful cooks, each with their own 'specialty' and i will be having guest cooks here, showcasing their favourite things to cook as well!! I hope you enjoy this blog and maybe decide to make some of these foods yourself! I am always available to answer any questions you might have about anything you see here. Some of my recipes are unique to me but most are not. They are all recipes I have found in a variety of ways, some are old family recipes that date back decades and some are new ones!

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