Senegalese · beginner
Senegalese Peanut And Roasted Squash Stew With Chickpeas
Sweet roasted butternut squash cubes and hearty chickpeas simmered in a silky tomato peanut butter gravy finished with fresh spinach.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Toss cubed butternut squash with one tablespoon of vegetable oil and spread across a baking sheet.
- 02
Roast squash at 400 degrees Fahrenheit for 20 minutes until edges are tender and browned.
- 03
Heat remaining oil in a saucepan over medium heat and sauté grated ginger for 1 minute until fragrant.
- 04
Whisk tomato paste and creamy peanut butter with half a cup of warm vegetable broth until smooth, then stir into saucepan.
- 05
Pour in remaining vegetable broth, add roasted squash and drained chickpeas, and bring stew to a gentle simmer.
- 06
Cook uncovered for 8 minutes until sauce thickens, then fold in baby spinach until just wilted before serving.
A LITTLE KITCHEN KNOW-HOW
Mafé Peanut Emulsification
Pre-whisking dense nut butter with warm liquid to build a velvety emulsion that prevents splitting during cooking.
Notes from the kitchen
- Use smooth unsweetened peanut butter for a cleaner savory profile.
- Top with chopped roasted peanuts for added crunch.
- Original home-cooking adaptation inspired by Senegalese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.