Simply Vegan Sweet Potato, Chickpea and Peanut Stew

Simply Vegan Sweet Potato, Chickpea and Peanut Stew


Servings 4
Time Needed Prep
Ingredients 10
Difficulty Easy

Rating (click to rate)

5.0 based on 1 rating.


  • 2 tbsp Olive Oil
  • 1 Onion diced
  • 3 Cloves Of Garlic minced
  • 1 Sweet Potato chopped into small cubes
  • 2 cups Vegetable Stock
  • 400 g Tinned Tomatoes
  • 1/3 cup Peanut Butter
  • 1 tsp Sriracha Chili Sauce more or less to taste
  • 400 g Can Of Chickpeas drained
  • 2 cups Kale Leaves destemmed and chopped

Nutrition Information

Qty per
512g serve
Qty per
Energy 375.35469215686kcalcal 73.306452128636kcalcal
Protein 12.554553921569gg 2.4518937028853gg
Fat (total) 18.995408333333gg 3.7097870913772gg
 - saturated 3.9553gg 0.77246672590741gg
Carbohydrate 42.329778431373gg 8.2669697249939gg
 - sugars 14.154557843137gg 2.7643731079198gg
Dietary Fibre 9.2207205882353gg 1.8007988884032gg
Sodium 424.02874411765mgmg 82.812453077943mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

If you’re looking for something that’s a breeze to whip up anywhere, yet still healthy as they come, you can’t go past this gorgeous Simply Vegan Sweet Potato, Chickpea and Peanut Stew.

Not only is it incredibly tasty, and good for you, it’s the hearty and comforting meal that we tend to reach for after a long week, or when the weather starts to chill.

This recipe serves four people, but only when served over rice or a similar grain. We love a long-grain basmati or jasmine rice, but you could choose cauliflower rice, quinoa or an ything similar.

Also, feel free to dial the chilli down a little, or add more, depending on your own preference!


  1. In a large, heavy based pot put in your olive oil to warm.

  2. Once warm add your diced onion and cook for around 5 minutes or until beginning to brown. Add the garlic on top, and stir for a minute until properly fragrant.

  3. Add the chopped sweet potato, the broth, tomatoes (including juice), peanut butter and Sriracha sauce. You can also choose to add some salt here if you'd life, around 1 - 2 tsp.

  4. Stir this mixture thoroughly until the peanut butter has melted and there are no large clumps. Bring to a boil briefly, then simmer the entire mix uncovered for between 15 - 20 minutes, or until the sweet potatoes are tender. This cooking time will depend on how large you cut the sweet potato.

  5. Once the sweet potato is tender, toss in the chickpeas and the kale to the mix, and stir to combine. Cook further until the chickpeas are warmed and the kale has slightly wilted.

  6. Serve immediately over rice, or similar. You can choose to top with chopped coriander as well.

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About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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