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Hearty West African-Style Peanut Stew

with Chickpeas & Veggies over Fluffy Rice

Cooking time

20 minutes

Servings

2/4

Calories

/serving

Your tongue thanks you. With each spoonful, you’ll sink deeper and deeper into a rich, velvety stew. Inspired by a popular West African concoction (often known as maafe), it makes good use of peanut butter, tomatoes and vivid spices—rich and saucy over fluffy white rice.

We will send you:

  • 1 Poblano pepper (or green pepper)
  • 1 Green zucchini
  • 50g Diced onions
  • 160g White rice
  • 540ml Chickpeas (canned)
  • 60g Peanut butter
  • 400ml Tomatoes (canned)
  • 9.5g Out of Africa spices (paprika, salt, cumin, fenugreek, cardamom, black pepper, allspice, turmeric, coriander, cinnamon, cloves, ajowan, ginger, kosher salt)

You will need:

Oil
Salt & pepper (S&P)
Strainer
2 Medium pots
Total Fat
g
Saturated Fat
g
Sodium
mg
Total Carb
g
Sugars
g
Protein
g
Preparation
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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.

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Mise en place

  • Meanwhile, drain and rinse the chickpeas.

  • Medium-dice the zucchini.

  • Halve, core and medium-dice the poblano.

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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 poblano and zucchini. Sauté, 2 to 3 min., until beginning to brown.

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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.

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Plate your dish

  • Divide the rice between your bowls.

  • Top with the stew. Bon appétit!


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