Senegalese Chickpea Stew
Chickpeas and sweet potato in peanut sauce with lime – the meat-free side of Senegalese everyday cooking.
- 40 min
- 500 kcal / serving
- easy
- vegan
- Protein
- 13 g
- Fat
- 26 g
- Carbs
- 52 g
Contains: peanuts, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 1 can chickpeas (400 g each)
- 1 sweet potato
- 2 tbsp unsweetened peanut butter
- 1 tbsp tomato paste
- 1 onion
- 3 garlic cloves
- 1 piece ginger (approx. 2 cm)
- 1 red bell pepper
- 1 chilli
- 2 tbsp oil
- 1 lime
- 400 ml vegetable stock
- 2 tbsp chopped parsley
- Salt
- Pepper
Method
- Dice the onion, chop the garlic, grate the ginger, cut the pepper and sweet potato into cubes.
- Heat the oil and soften the onion for 5 minutes, then fry garlic, ginger and chilli for 1 minute.
- Stir in the tomato paste and toast for 2 minutes.
- Add the sweet potato and pepper, pour in the stock and simmer for 15 minutes.
- Stir the peanut butter smooth with a little hot stock and mix it in. Add the drained chickpeas and let them steep for 10 minutes.
- Season with lime juice, salt and pepper and scatter with parsley. Serve with rice.
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