Hearty West African-Style Peanut Stew
with Chickpeas & Veggies over Fluffy Rice
Cooking time
20 minutes
Servings
2/4
Calories
830 /serving
With each spoonful, you’ll sink deeper and deeper into the full-bodied flavours of this hearty stew. Inspired by a popular West African concoction (often known as maafe), it makes good use of smooth peanut butter, tomatoes and the impactful spices assembled for our Out of Africa blend. Wholesome chickpeas, sweet pepper and zucchini bask in rich sauciness over fluffy white rice. Enjoy the warm and velvety touch on your tongue.
We will send you:
- 50g Diced onions
- 1 Green zucchini
- 1 Sweet pepper
- 400ml Cherry tomatoes (canned)
- 540ml Chickpeas (canned)
- 60g Peanut butter
- 160g White rice
- 9.5g Out of Africa spices (paprika, salt, cumin, fenugreek, cardamom, black pepper, allspice, turmeric, coriander, cinnamon, cloves, ajowan, ginger, kosher salt)
Contains: Peanuts
You will need:
2 Medium pots
Strainer
Oil
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
3 g
Sodium
720 mg
Total Carb
130 g
Sugars
23 g
Protein
32 g
Fibre
22 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, drain and rinse the chickpeas. Medium-dice the zucchini. Core and medium-dice the sweet pepper.
Start the stew
In a second medium pot, heat a drizzle of oil on medium-high. Add the onions and sauté, 30 sec. to 1 min., until fragrant. Add the sweet pepper and zucchini. Sauté, 2 to 3 min., until beginning to brown.
Finish the stew
To the pot of vegetables, add the tomatoes, peanut butter, chickpeas, spices, ⅓ cup water (double for 4 portions) and S&P. Cook, stirring occasionally, 3 to 5 min., until slightly thickened and combined.
Plate your dish
Divide the rice between your bowls. Top with the stew. Bon appétit!
