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African Peanut Stew

African Peanut Stew
Recipe courtesy of Spice House employee Stephanie Schultz

Submitted by: Stephanie from Milwaukee, WI


Featured in this Recipe

Berbere, Ethiopian Blend



Flatpack, 1/2 Cup


  • 1 cup onion, diced
  • 3 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 red pepper, diced
  • 1 cup zucchini, diced
  • 15 oz can garbanzo beans, drained
  • 1 quart vegetable stock
  • 28 oz can petite diced tomatoes
  • 2 cups chopped spinach
  • 1 cup creamy peanut butter

Preparation Instructions:

Sauté onion and garlic in a large pot with 1 teaspoon Berbere and olive oil until softened and fragrant.

Throw in the remaining vegetables except spinach, stir and sauté for five minutes, adding oil or water as needed.

Place the stock, tomatoes, beans, and 1 tablespoon Berbere in the pot. Raise the temperature, and continue stirring until it begins to boil.

Reduce heat, cover, and simmer for 15 minutes, or until vegetables are completely softened.

Remove from heat. Stir in spinach and peanut butter until thoroughly combined. Adjust salt or Berbere to taste.

Serve alone or with rice and injera bread.


Based on 3 reviews

Customer Reviews

Kathleen Ehrhardt

Also is great with chunky peanut butter too!


As mentioned in my previous post I tried making the recipe with peanut butter powder. My concern was losing the great mouth feel, because of the lack of fat in the powder. True to my concern it did not have that great creamy base like the original version, but it is still delicious. I will definitely go back to using regular peanut butter the next time….it’s just worth it.


Exceptional…a creamy base with wonderful mouth feel and a very filling soup. Anyone who’s a fan of peanut butter should love this recipe. I will try it next time with peanut butter powder to try to cut down on the calories a bit, hope it doesn’t change the mouth feel, and report back. Thank you for sharing the recipe for this fantastic soup!

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