Betty’s Groundnut, Chickpea, Carrot & Spinach Stew

Name: Betty’s Groundnut, Chickpea, Carrot & Spinach Stew
Total time: 1 h 15 min
Ingredients: 2 cloves garlic; 2 carrots; 1 red pepper; ½ red Scotch bonnet chilli (see Scotch bonnet for Newbies); ½ red Scotch bonnet chilli (see Scotch bonnet for Newbies); 1 onion; Thumb-size piece root ginger; 1 x 400 g/1 oz can chopped tomatoes or 3 fresh tomatoes; 1 x 400 g/1 oz can chopped tomatoes or 3 fresh tomatoes; 1 tablespoon tomato purée/paste; 1 tablespoon tomato purée/paste; 200 ml/7 fl oz/scant 1 cup water (you may need an extra tablespoon); 2 vegetable stock cubes; ½–1 teaspoon ground cinnamon; 1 teaspoon black pepper; 3 tablespoons peanut butter (crunchy or smooth); 1½ x 400 g/1 oz cans chickpeas/garbanzo beans; 1½ x 400 g/1 oz cans chickpeas/garbanzo beans; 150 g/5½ oz baby spinach (2 heaped handfuls); Pinch of sea salt; Steamed rice of choice or couscous (see Cooking Staples); Steamed rice of choice or couscous (see Cooking Staples); Fresh green salad; Steamed rice of choice or couscous (see Cooking Staples)

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

“This dish is inspired by my Sierra Leonean culinary heritage of Granat (Groundnut) soup that my beautiful late mother would lovingly cook for me, my sisters and father. It truly speaks comfort for the soul. Even when I became an independent adult, I’d periodically call my mother in the family home in Liverpool and talk about what life in that there big London was throwin

Ingredients

Stew
Vegan
Gluten-free

Ingredients

Method