Community recipe
Ghanaian-Inspired Peanut Chickpea Stew with Roasted Plantain
A warmly spiced, plant-forward stew inspired by Ghanaian groundnut sauces, pairing creamy peanut-tomato chickpeas and greens with caramelized roasted plantain. It is satisfying, pantry-friendly, and naturally vegan.
- Serves
- 4
- Prep
- 15 min
- Cook
- 40 min
- Difficulty
- easy
Get ready
Ingredients
- 450 g plantains, peeled and cut into 2 cm slices
- 1 tsp smoked paprika
- 0.5 tsp salt
- 2 tbsp vegetable oil
- 150 g yellow onions, finely diced
- 15 g garlics, minced
- 15 g fresh gingers, finely grated
- 400 g canned diced tomatoes
- 480 g canned chickpeas, drained and rinsed
- 300 ml vegetable stock
- 80 g peanut butters
- 0.25 tsp cayenne pepper
- 150 g kales, torn into bite-size pieces
- 30 ml lime juice
- 15 g cilantro, roughly chopped
Make it
Instructions
- 01
Roast the plantain
Heat the oven to 220°C (425°F) and line a baking sheet. Arrange 450 g plantain, peeled and cut into 2 cm slices, in a single layer, then sprinkle with 1 tsp smoked paprika and 0.5 tsp salt. Roast until browned on the bottoms and tender, turning once halfway through.
- 02
Build the aromatic base
While the plantain roasts, warm 2 tbsp vegetable oil in a wide pot over medium heat. Add 150 g yellow onion, finely diced, and cook until softened. Stir in 15 g garlic, minced, and 15 g fresh ginger, finely grated, and cook briefly until fragrant.
- 03
Simmer the stew
Stir in 400 g canned diced tomatoes, 480 g canned chickpeas, 300 ml vegetable stock, 80 g peanut butter, and 0.25 tsp cayenne pepper until the peanut butter is incorporated. Bring to a gentle simmer, then fold in 150 g kale, torn into bite-size pieces. Simmer uncovered until the sauce thickens and the greens are tender, stirring occasionally.
- 04
Brighten and serve
Turn off the heat and stir in 30 ml lime juice and 15 g cilantro, roughly chopped. Taste and adjust the seasoning if needed. Spoon the stew into bowls and top with the roasted plantain.
