I first made this West African peanut stew (called Maafe) after a trip to northern Nigeria, and now it’s on regular rotation. It’s bold, cozy, freezer-friendly, and packed with protein—my version uses chickpeas, so it’s vegan but still hearty.
This one pot peanut stew with chickpeas is pure comfort!
I first had maafe on a work trip to North East Nigeria, where the air smelled like wood smoke and peanuts roasted fresh at roadside stands. It was served with rice and a side of chopped onions, and I still remember how the stew had this deep, nutty richness balanced by just enough heat to make you pause between bites. When I came home, I knew I had to recreate it—something cozy, vegan, and easy enough for a weeknight, but still big on flavor.
This version sticks close to the bones of the original: creamy peanut butter, warming spices, and an optional habanero for heat. Chickpeas stand in for meat, and I mash a few at the end to thicken it naturally without losing texture. You can leave the habanero whole if you’re serving kids (I often do), or chop it if you want that signature slow burn. And don’t skip the lime—it cuts through the richness and ties it all together.
Want more bold, plant-based flavors from West Africa? Try my suya tofu skewers or my Moroccan chickpea tagine—they’re weeknight-friendly and just as layered.
Key ingredients and why they matter
To make this peanut stew, you’ll need chickpeas, carrots, red bell pepper, peanut butter, tomato paste, spices, salt, and a touch of heat from habanero (if you like it spicy).
Full ingredient list and detailed instructions in the recipe card.
- Peanut butter: Use natural, unsweetened peanut butter for richness without clashing sweetness. This is the heart of the stew. Anything sweetened will throw the balance off.
- Chickpeas: They hold up well and soak in flavor—no mush here.
Tomato paste: Adds umami and deepens the stew’s base. A little goes a long way. - Smoked paprika & cumin: These bring warmth and balance. Don’t skip the paprika—it mimics the fire-kissed flavor you’d get from a traditional charcoal pot.
- Carrots: Slice your carrots small (¼-inch or less) so they cook evenly and soften in time.
- Habanero: Optional but game-changing. Whole for a whisper of heat, chopped for a punch.
- Lime juice: Brightens the finish and cuts through the richness. Don’t skip it.
- Top with chopped peanuts or cilantro for a fresh, crunchy contrast.
FREEZER PREP
Prep in 10, Cook in 30
This recipe is part of my Prep in 10, Cook in 30 series — a set of high-flavor freezer-friendly meals that don’t look or taste like your typical freezer fare. Bold, globally-inspired dinners you can stash in 10 minutes and cook straight from frozen in under 30.
To freezer prep this peanut stew, add all the ingredients (except the onion, garlic, oil, broth, and lime juice) to a freezer-safe bag, press flat, and freeze. When ready to cook, sauté onion and garlic in oil, then add the bag contents with broth and simmer until tender. Finish with fresh lime juice.
How to make West African peanut stew
- Sauté the onion and garlic in oil until they are softened and fragrant.
- Add chickpeas, carrots, bell pepper, peanut butter, tomato paste, smoked paprika, cumin, cayenne (if using), salt, and habanero. Stir until vegetables are coated and peanut butter begins to loosen.
- Stir in broth, scraping up any browned bits. Bring to a simmer and cook, uncovered, until carrots are tender and flavors meld, stirring occasionally.
- Remove pot from heat and stir in lime juice. Adjust seasoning with salt to taste. Serve over rice or couscous and garnish with peanuts or cilantro, if desired.
TIPS & TRICKS
Shruthi’s top tips
- Add the peanut butter early so it melts into the base before adding broth. That gives a richer body.
- Simmer uncovered to reduce and thicken the stew naturally—no cornstarch needed.
- Mash a few chickpeas with the back of a spoon for added creaminess without losing texture.
- Add the lime off heat to keep it vibrant and not bitter.
How to serve Maafe
This vegan peanut stew is hearty enough to enjoy on its own, but it’s even better served over rice or couscous to soak up the flavorful sauce. It also goes beautifully with warm flatbread for dipping. For an authentic West African pairing, try it with Nigerian jollof rice.
Storage and reheating suggestions
Store leftover peanut stew in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much.
This stew also freezes beautifully — store in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
More African stews
Love this peanut stew? Try more African stews packed with bold spices and comforting flavors.
Misir Wot – Ethiopian Red Lentil Stew
Moroccan Chickpea Tagine
Gomen Wat (Spicy Ethiopian Greens)
Vegan Efo Riro (Nigerian Spinach Stew)
West African Peanut Stew (Maafe)
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, medium, diced
- 2 cloves garlic, minced
- 3 cans chickpeas, 15-ounce each, drained and rinsed
- 2 cups carrots, diced ¼ inch
- 1 red bell pepper, diced
- ½ cup natural peanut butter, no sugar added
- 3 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper, optional
- 1 teaspoon salt
- 1 habanero pepper, chopped or left whole (optional; see note)
- 2 cups vegetable broth
- 2 tablespoons fresh lime juice
Instructions
- Heat oil in a large Dutch oven or deep skillet over medium heat. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Add chickpeas, carrots, bell pepper, peanut butter, tomato paste, smoked paprika, cumin, cayenne (if using), salt, and habanero (see note). Stir until vegetables are evenly coated and peanut butter begins to melt, about 2 minutes.
- Stir in broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer. Cook, uncovered, stirring occasionally, until carrots are tender and the stew has thickened slightly, 20 to 25 minutes.
- Remove from heat and stir in lime juice. Season with additional salt to taste. Serve warm over rice or couscous. Garnish with chopped peanuts or cilantro, if desired.
Notes
- Leaving the habanero whole will gently infuse the stew with heat. For more intense spice, chop it before adding.
- For a creamier consistency, mash a few chickpeas against the side of the pot just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
