Peanut butter can be amazing in food - if done right! 

This hearty, spicy peanut butter chickpea stew is one our favourite dishes, and it can be eaten and loved all year long. Yep, remember that stews are not just for the winter.


  • 2 cans of chickpeas* incl. aqua faba / the water from the can 
  • 10 baby potatoes
  • 1 large onion
  • 2 small capsicums (or more)
  • 4 cloves of garlic
  • 1 spring onion
  • 1 chilli**
  • 4 tbsp. peanut butter
  • 2 tbsp. tamari sauce
  • 2 tbsp. smoked paprika
  • 600 ml (2.53 cups) vegetable broth
  • Fresh parsley for garnish

* The cans we use are 400 g (28.2 oz) each and includes 240 g (8.5 oz) chickpeas and 160 g (5.6 oz) aquafaba. In total, you need at least 480 g (17 oz) chickpeas and 320 g (11.2 oz) aquafaba.

** We used a habanero chilli, which is incredibly hot. Most people like more moderate chillies like ones you most often find in supermarkets.


  1. Chop the onion and crush the garlic, and toss it all in a pan with olive oil. Stir fry on medium heat.
  2. Chop the spring onion. Leave a bit of the green part for garnish and toss the rest in the pan with the onion and garlic.
  3. Separate the chickpeas from the aqua faba. SAVE the aqua faba. Toss the chickpeas in the pan and fry for a few minutes. 
  4. Add the smoked paprika, and stir fry for a few minutes.
  5. Chop the capsicums and add them to the pan.
  6. Add the aqua faba, vegetable broth, chilli, and peanut butter. Bring to a boil.
  7. Meanwhile, chop the potatoes into 4 or 6 pieces depending on the size. 
  8. Add the potatoes to the boiling stew, and simmer for 20-30 minutes until the potatoes are cooked.
  9. Garnish with parsley and spring onion, and serve on its own or with rice or bread.
  10. Enjoy!



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