African Squash and Peanut Stew with Coconut Milk and Quinoa

By • September 17, 2013 • 2 Comments

33 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: I honestly can't remember the first time I heard about traditional African stew that combines squash and peanuts, but I knew I had to make it! I've made many variations to the "traditional" recipe (which almost always includes meat), by using garbanzo beans, coconut milk and quinoa. As with any great stew, there are almost endless possibilities to change it up! Add chicken, beef or lamb...use kale instead of spinach...couscous instead of quinoa...almond milk or broth in place of coconut milk....add more veggies (or less!)....really, adapt it to your taste buds!arenehart

Serves 6

  • 1 Can Garbanzo Beans, Drained and Rinsed
  • 1 Can (14oz) Coconut Milk
  • 1 Can (14oz) Fire Roasted Diced Tomatoes
  • 1 Large Red Bell Pepper, diced
  • 1 Small Yellow Onion, finely diced
  • 1 Jalapeno, seeded and diced
  • 2 cups Butternut Squash, peeled and diced into small cubes
  • 1/2 cup Smooth Peanut Butter
  • 1 teaspoon turmeric
  • 1 bunch Spinach, washed and shredded
  • 2-3 Cloves of Garlic, minced
  • 2-3 teaspoons Fresh Ginger, minced
  • 1/2 teaspoon Coriander (crushed)
  • 1/2 teaspoon Cinnamon
  • 1 handful Fresh Cilantro, chopped
  • 1 cup Quinoa (dry), cooked according to package
  • 1/4 cup Peanuts, roughly chopped
  1. In a heavy soup pot (my favorite is enameled cast iron), sautee the onion, red bell pepper and squash over medium heat until slightly golden, about 5-10 minutes. Add the fresh ginger, garlic, jalapeno, turmeric, coriander and cinnamon, sautee for about 1 minute.
  2. Add the coconut milk, canned tomatoes and about 1 Cup of water (or broth). Bring just to a boil and reduce heat to medium-low, and simmer (covered) just until the squash is tender. To test it, simply stab a piece of squash with a fork, if it seems nice and soft, then it's ready, if it's still firm, it needs to cook a little longer. Better yet, taste a small piece of butternut squash to make sure it's at your preferred consistency. For me, it usually takes about 20 minutes, but it can vary depending on how large the squash pieces are.
  3. Once the squash is ready, add the garbanzo beans and peanut butter and simmer for a couple minutes. Then add the fresh cilantro and spinach and simmer a couple minutes longer (or until the spinach reaches desired consistency).
  4. Once it's done, potion it into bowls and top with 1/3 Cup cooked quinoa and 1 Tablespoon of crushed peanuts. YUM!!
Jump to Comments (2)

Comments (2) Questions (0)

Default-small
Default-small
Haileymelander_b_w

12 months ago Hailey7

This was a wonderfully filling, delicious soup. The flavors were so unique, and my family loved the warm spice and crunchy peanuts.

Jesie_new

12 months ago Jessie Zapffe

Frankly, I am surprised more people have not saved this recipe. It is absolutely fabulous. I made a double batch and brought the rest to work with me. The flavors are incredible, and it is a real meal of a soup.