Why This Recipe Works

Loosely inspired by maafe (Senegalese peanut stew), our chickpea and sweet potato stew is simple but boasts full-on flavor. We started by sautéing a chopped sweet potato with onion and red pepper flakes; citrusy coriander and big dollops of fruity tomato paste went into the pot next. A couple cans of chickpeas and their aquafaba (starchy cooking liquid), along with coconut milk and peanut butter, followed. As the chickpeas simmered, they swelled to a luscious, buttery smoothness that's central to the appeal of the dish. Fresh cilantro, chopped dry-roasted peanuts, and grated lime zest lit up each bowl with freshness and crunch.

Before You Begin

Serve with crusty bread and a salad.

Instructions

Heat oil in large saucepan over medium heat until shimmering. Add onion, sweet potato, salt, and red pepper flakes, and cook, stirring frequently, until onion begins to brown, 6 to 8 minutes.

Add tomato paste and coriander and cook, stirring constantly, until tomato paste slightly darkens, 2 minutes. Stir in chickpeas and their liquid, coconut milk, water, and peanut butter. Increase heat to medium-high and bring to simmer. Cover; adjust heat to maintain simmer; and cook, stirring occasionally, until sweet potato is tender, about 15 minutes.

Remove pot from heat and stir in lime zest and juice. Season with salt to taste. Serve, passing peanuts and cilantro separately.