West African Style Peanut Stew

What’s in your Farm Direct box

• Butternut squash – 800g

• Onions – 300g

• Chopped tomatoes (tinned) – 400g

• Chickpeas – 1 × 400g tin

• Kale or spring greens – 200g

• Fresh parsley – small bunch

You will need (from your fridge / store cupboard)

• Smooth peanut butter (100% peanuts) – 120g

• Vegetable or groundnut oil – 2 tbsp

• Garlic – 2–3 cloves

• Ground cumin – 2 tsp

• Ground coriander – 2 tsp

• Chilli flakes or fresh chilli – to taste (optional)

• Vegetable stock or water – 600–750ml

• Salt and black pepper

• Optional to serve: rice, flatbreads or crusty bread

Cooking instructions

1. Prepare the vegetables

Peel the squash, remove seeds and cut into bite-sized cubes.
Finely chop the onions.
Drain and rinse the chickpeas.
Roughly chop the kale or spring greens. Finely chop the parsley and set aside.

2. Build the base

Heat the oil in a large saucepan or casserole dish over a medium heat.
Add the onions with a pinch of salt and cook for 8–10 minutes until soft and lightly golden.

Add the garlic, cumin, coriander and chilli (if using). Cook for 1 minute until fragrant.

3. Simmer the stew

Add the squash, chopped tomatoes and stock. Stir well, bring to a gentle simmer and cook, covered, for 20–25 minutes until the squash is tender.

4. Add the peanut butter

Stir the peanut butter into the stew until fully dissolved and creamy.
Add the chickpeas and greens, and cook for a further 5–8 minutes until the greens are wilted and everything is heated through.

Season well with salt and black pepper. Adjust thickness with a splash of water if needed.

5. Finish & serve

Remove from the heat and stir through most of the parsley.
Serve hot, topped with the remaining parsley.

Farm Direct tip

This stew is naturally filling and protein-rich and keeps well in the fridge for up to 3 days — ideal for batch cooking.