Chickpea and Peanut Stew

It may be nearing summer, but I’m a souper star year round. And I love a reason to use up my homemade broth! This stew is quite creamy and rich, yet requires no dairy or non-dairy substitutes. I attribute much of the rich mouthfeel to peanut butter, which might sound odd in a stew, but I’m here to tell you it’s a must-try.

Serves: 5-6


  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 4 stalks celery, diced
  • 1 cup frozen spinach
  • 2 cups bella mushrooms, diced
  • 1 can chickpeas
  • 1 can diced tomatoes
  • 1/3 cup peanut butter*
  • 8 cups vegetable broth
  • 1 Tablespoon olive oil
  • 1 Tablespoon Cumin
  • 1 Tablespoon Oregano
  • Salt and pepper to taste


  1. Heat large soup pot, add olive oil, and begin sauteing onion, carrot, and celery. Saute until slightly tender.
  2. Add in frozen spinach, mushrooms, garlic, and spices. Cook until frozen spinach is thawed.
  3. Add in chickpeas, diced tomatoes, and vegetable broth. Simmer for 15-20 minutes.
  4. Stir in peanut butter and combine well.
  5. Serve and enjoy!

*creamy peanut butter or chunky peanut butter will work well here. Ideally, opt for one without added sugar.

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