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Vegan West African-Style Peanut Stew with Sweet Potato, Chickpeas and Greens over Rice

Name: Vegan West African-Style Peanut Stew with Sweet Potato, Chickpeas and Greens over Rice
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: West African

Be the first to rate itBy TrailFed Camp KitchenReviewed by Blake | TrailFed

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Cook rice in a covered saucepan on a camp stove or grate over coals, then let it rest wrapped in a towel. In a Dutch oven over medium-low heat, sauté onion, garlic, ginger and tomato paste, simmer sweet potato in tomatoes and water for 10 minutes, then whisk in peanut butter and chickpeas and simmer 10 more minutes. Stir in spinach and lime, and serve over the rice. Total time is about 60 minutes.

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This is a camp take on groundnut stew, the peanut-and-tomato stew eaten across West Africa. Sweet potato makes it filling, peanut butter makes it rich, and ginger and chili keep it bright. There's no dairy and no meat, and the pantry staples hold up well in a rig or a tote.

It's a one-pot stew plus a pot of rice, so it's easy to run on one burner. The stew holds its heat well with the lid on, which helps when everyone shows up hungry at different times. Add a squeeze of lime at the end. It makes a real difference.

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