This Slow Cooker Peanut Stew is a hearty dish made with chickpeas, sweet potatoes and peanut butter. It's also gluten-free and vegan!
Ingredients and substitutions
- Olive oil – or any other neutral cooking oil like avocado, grapeseed or canola oil.
- Garlic – I like using fresh minced garlic, but the jarred variety works as well.
- Yellow onions – white onions would work in a pinch.
- Sweet potatoes – butternut or acorn squash are great alternatives.
- Curry powder – make your own blend using cumin, coriander, chili, turmeric and pepper.
- Cumin – chili powder, paprika or more curry powder are good substitutes here.
- Chili powder – use a combination of paprika, cumin, garlic powder, onion powder, oregano and cayenne.
- Vegetable broth – chicken broth is a good non-vegan substitute.
- Peanut butter – try another kind of nut or seed butter like almond butter or tahini.
- Crushed tomatoes – you could try passata (jarred strained tomatoes).
- Chickpeas – lentils or kidney beans would work in a pinch.
- Red pepper – or any other bell pepper of your choice like orange or yellow.
- Spinach – use any type of leafy green like chard or kale.
- Cilantro – parsley would be the next best option but has a different taste.
- Crushed peanuts – leave these out altogether if you don’t like or are allergic to peanuts.
- Basmati rice – use any rice variety of your choice like jasmine or brown rice.
- Salt – to taste.
How to make slow cooker peanut stew
- Add everything but the spinach, cilantro, peanuts and rice to the slow cooker.
- Cook on high for four hours or low for eight hours.
- Stir in the spinach.
- Top with peanuts and cilantro.
- Serve over basmati rice and enjoy!
Stovetop and Instant Pot instructions
Don’t have time to make this vegan African peanut stew in the slow cooker? You can easily make it on the stovetop or in the Instant Pot! Just follow the instructions below.
Stovetop instructions:
- Heat olive oil in a large pot over med-high heat, then sauté onions, garlic and spices for 2-3 minutes until softened.
- Add the rest of the ingredients to the pot except for spinach, cilantro, peanuts and rice.
- Bring to a boil, then cover with a lid, reduce heat to low and simmer for 45 minutes, stirring occasionally.
- When ready to serve, stir in spinach. Top each bowl with peanuts and cilantro and serve with basmati rice.
Instant Pot instructions:
- Dump everything into the Instant Pot in order that it appears listed above except for red pepper, spinach, cilantro, peanuts and rice.
- Cook on high pressure for 2 minutes and then do a quick release of the pressure.
- Remove lid, then stir in red pepper and spinach. Top each bowl with peanuts and serve with basmati rice.
Frequently Asked Questions
This slow cooker peanut stew is inspired by the peanut stews that originated from western African countries like Mali, Ghana, Senegal, Nigeria, Gambia and more.
You can cook this vegan African peanut stew on high for four hours or on low for eight hours. It’s a great hands-off meal option – let it simmer all day before enjoying in the evening. You can also make this peanut stew on the stovetop or in the Instant Pot if you’re looking for a faster cook time.
I like to serve this peanut stew with basmati or jasmine rice, but you could also serve it with quinoa, wild rice, crusty bread, a side salad, soba noodles or rice noodles.
This slow cooker peanut stew is super thick and delicious – but if you accidentally add in too much vegetable broth, you can add a little potato starch, cornstarch or chickpea flour to thicken it up.
Storing and reheating
This slow cooker peanut stew will last in the fridge for up to 5 days. Store any leftovers in a large container or in individual portion sizes in glass meal prep bowls. To reheat, just stick it in the microwave for 2 to 3 minutes. It's super easy and the leftovers taste just as good as a fresh serving!
Freezing this recipe
This vegan African peanut stew is also freezer-friendly! Freeze individual serving sizes for up to 3 months, then reheat right from frozen in the microwave for 6 to 7 minutes, stirring halfway through. Garnish with fresh cilantro and peanuts and dig in.
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Slow Cooker Peanut Stew {Gluten-Free + Vegan}
Ingredients
- 1 tbsp olive oil
- 4 cloves garlic minced
- 2 small yellow onions, diced
- 2 medium-sized sweet potatoes, cubed
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 2 cups vegetable broth
- 1/3 cup peanut butter
- 1 (796mL) can crushed tomatoes
- 1 can chickpeas, drained and rinsed
- 1 red pepper, chopped
- 2 cups spinach, chopped
- 1/2 cup chopped cilantro (for garnish)
- 1/4 cup chopped peanuts
- 3 cups cooked basmati rice (optional side)
Instructions
- Add all ingredients to slow cooker except for spinach, cilantro, peanuts and rice. Cook on high for 4 hours, or low for 8 hours.
- When ready to serve, stir in spinach. Top each bowl with peanuts and cilantro and serve with basmati rice.
- INSTANT POT INSTRUCTIONS: Dump everything into the Instant Pot in order that it appears listed above except for red pepper, spinach, cilantro, peanuts and rice. Cook on high pressure for 2 minutes and then do a quick release of the pressure. Remove lid, then stir in red pepper and spinach. Top each bowl with peanuts and serve with basmati rice.
Comments & Reviews
Jenny says
What is the purpose of the olive oil when this is prepared in the slow cooker?
Taylor Stinson says
It prevents the food from sticking to the bottom.
Sarah says
This is delicious and super easy!
Mary McHarg says
great!
Sara says
This is my fourth time making it- love this recipe!
Michaela says
Verifying the amount of crushed tomatoes. The recipe says 796 ML. That seems like A LOT. Do you mean 796 g., or 28oz. can of tomatoes?
Taylor Stinson says
Hi Michaela – 796mL is correct. It would be about the equivalent of a 28oz can. If you Google it, 28oz is actually 828mL. Different brands may have slightly different sizes. While it may seem like a lot, it is a little over 3 cups of diced tomatoes which is the size of most of the larger cans.
Michaela says
I must have done my initial calculations wrong! You are correct, sorry about that. I’ll blame quarantine brain fog. Anyway, I made this tonight using one 28 oz. can and it’s delicious! Only change was adding chicken breasts and used chicken broth. Thanks for the recipe!
Taylor Stinson says
I’m so happy you enjoyed! 🙂 And no worries it happens to the best of us haha!
Sophie says
I rarely comment on recipes but this meal is a keeper! Out of all the curry recipes I have made for family, this one was by far the simplest, fastest, and most tasty! 10/10.
Taylor Stinson says
So happy you enjoyed, Sophie!
Serge Joanisse says
Simply irrestible!!!
Lynne R says
Delicious! Everyone in my family loves this stew! Doubled the chickpeas to up the protein. Also, I had shredded chicken for those who insist on meat. It’s going to be a regular in our house- thanks!
Taylor Stinson says
So happy you enjoyed, Lynne 🙂
Carrie says
I’m quarantining with family who made this for dinner last night, it was like eating in a restaurant again. So good! Can this be made on the stove-top instead of a slow cooker? If so, recommendations for how long is should cook?
Taylor Stinson says
Hey Carrie! So happy you enjoyed 🙂 There are stovetop instructions in the post above but I’ll copy/paste to save you the scroll haha
1. Heat olive oil in a large pot over med-high heat, then saute onions, garlic and spices for 2-3 minutes until softened.
2. Add the rest of the ingredients to the pot except for spinach, cilantro, peanuts and rice.
3. Bring to a boil, then cover with a lid, reduce heat to low and simmer for 45 minutes, stirring occasionally.
4. When ready to serve, stir in spinach. Top each bowl with peanuts and cilantro and serve with basmati rice.
Carrie Brumfield says
Oops – thank you!
Tiffani says
Super dish! I made mine Whole30 compliant by replacing pb with almond butter, diced chicken for chickpeas and served over cauliflower rice–once I’m off Whole30, I can’t wait to try your original recipe, I’m sure it will be just as delicious.
Taylor Stinson says
So happy you enjoyed, Tiffani 🙂