This African Inspired Peanut Stew with Turkey is a warm and comforting meal perfect for these colder winter months.
This recipe and post is sponsored by Turkey Farmers of Canada and I was compensated for my time. As always, all opinions are my own.
Winter is the official soup season, if you ask me. In winter, you need something warm, hearty and comforting, and soup checks all of the boxes. You can never have too many soup options during these cold months and I’d love to share with you one of my families all-time favourites – an African inspired Peanut Stew.
My version of an African Peanut Stew is packed with major flavour and ingredients your family already knows and loves, such as sweet potatoes, chickpeas and turkey. It features a tomato broth with some peanut butter added to make it rich and creamy. Turkey works with all sorts of cuisines, which is why I love cooking with it, and adding it to a soup that traditionally would not use turkey is a testament to its versatility. The turkey takes on all the wonderful smokey and spicy flavours and really helps create a rich and hearty meal.
Homemade soup shouldn’t be seen as only a weekend endeavor. You can have this soup on the table within 45 minutes with a little prep in advance, as well as tips and tricks for a speedy cooking time.
Make it quick and easy
-Prep your onions, garlic and ginger the night before and store in the fridge. You can also buy frozen chopped onions at most grocery stores, as well as ginger and garlic paste.
-Chop your red pepper and sweet potato the night before as well.
-To really speed things up, look for pre-cut sweet potatoes in the produce section. They’re usually found in the coolers with the salads.
-Mise en place: have all your ingredients out on the counter before you start cooking, including the can opener. This soup comes together quickly, so it’s important to have everything at arms reach, ready to go into the pot.
-Make sure your sweet potato is cut into uniform pieces to ensure it cooks quickly and evenly. The bigger the pieces, the longer you have to simmer it for.
-Same goes for the turkey – small, uniform pieces are key.
This winter, when you’re craving a hearty, filling soup, don’t reach for a can. Instead, plan for this African Inspired Turkey and Peanut Stew. It’s likely to become a family favourite.
African Inspired Turkey and Peanut Stew
- 2 tbsp canola oil
- 1 cup chopped yellow onion
- 2 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/8 tsp red pepper flakes or more if you like it spicy
- 1 cup diced red pepper
- 1 medium sweet potato peeled and cut into ½ inch pieces – about 4 cups
- 1 796 ml can diced or crushed fire-roasted tomatoes
- 4 cups vegetable or poultry broth
- ½ cup smooth peanut butter
- 1 lb turkey breast cut into ½ inch pieces, and sprinkled with salt and pepper
- 1 398 ml can chickpeas drained and rinsed
- 2 cups tightly packed spinach
- Salt and pepper to taste
- Peanuts for serving
- Cilantro for serving optional
- In a large pot over medium heat, add the oil. Sauté the onions, garlic and ginger until the onions are soft and translucent.
- While the onions are sautéing, take 1 cup of the broth, and mix it with the peanut butter until smooth (an emersion blender makes quick work of this step). Set aside.
- Add in the chili powder, paprika and red pepper flakes to the pot and heat for 1 minute, stirring constantly.
- Add in the red pepper, sweet potato, tomatoes with their juices, remaining broth, plus the broth with peanut butter. Mix to combine.
- Add the turkey breast. Put the lid on the pot and bring to a simmer.
- Simmer for 10-15 minutes, stirring occasionally, until the sweet potato is fork-tender and the turkey has cooked through.
- Stir in the chickpeas and spinach and cook until the spinach has wilted.
- Season with salt and pepper.
- Serve with peanuts and cilantro (optional)