Skip to main content
West African Peanut Stew with Swiss Chard
2 or 4 Serving Dinner

West African Peanut Stew

with Swiss Chard

Inspired by groundnut stew, a richly seasoned peanut stew enjoyed across western Africa, this dish marries creamy peanut butter and fragrant tomato broth. Sriracha adds a touch of spice, and Swiss chard brings an earthy sweetness. A sprinkling of crunchy toasted peanuts and fluffy quinoa gives this gluten-free dinner a boost of protein.

Tags: Gluten-Free High-Protein Soy-Free
Cook Time
2 Servings  |  20 min 4 Servings  |  30 min

Nutrition (per serving)

CALORIES
610
FAT
35g
CARBOHYDRATES
61g
PROTEIN
21g

Get Recipes Delivered

INGREDIENTS

  1. 2 garlic cloves, peeled and minced
  2. 1 oz ginger, peeled and minced
  3. 1 red onion, peeled and chopped
  4. 4 tsp vegetable broth concentrate
  5. 1/4 cup organic peanut butter
  6. 1 tbsp sriracha Spicy
  7. 13.76 oz crushed tomatoes
  8. 4 oz Swiss chard, leaves and stems thinly sliced
  9. 6 oz precooked white quinoa
  10. 1/4 cup peanuts
  11. 1 tbsp olive oil*
  12. Salt*
  13. Pepper*
Allergens: peanut
Tools: Microwave, Large pot
Cook Time
2 Servings  |  20 min 4 Servings  |  30 min

Nutrition (per serving)

CALORIES
610
FAT
35g
CARBOHYDRATES
61g
PROTEIN
21g

Get Recipes Delivered

INSTRUCTIONS

1
Build the broth

Heat 1 tbsp olive oil in large pot over medium-high heat. Add garlic, ginger, onion, and a pinch of salt and cook until fragrant, 2 to 3 minutes. Stir in broth concentrate, 2 cups water, ¼ tsp salt, and a pinch of pepper and bring to a boil. Reduce heat to low and simmer until warmed through, 3 to 5 minutes. (4-servings: use 2 tbsp olive oil, 4 cups water, ½ tsp salt)

2
Finish the stew

Stir in peanut butter, just half the sriracha, just ½ cup crushed tomatoes, and chard and cook until stew has thickened slightly and chard has wilted, 4 to 5 minutes. (4-servings: use 1 cup crushed tomatoes) (TIP: Add more sriracha if you prefer more heat.)

3
Heat the quinoa and serve

Make small tear at top of quinoa bag and microwave for 60 seconds. Divide west African peanut stew between large bowls. Top with warmed quinoa and sprinkle with peanuts. Tuck in! (TIP: You can also combine precooked quinoa and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

SIMILAR RECIPES

signed-out