Two popular vegetarian soups of Central Africa were the inspiration for this stew. In this region, sweet potatoes, beans, chili peppers, onions, ginger, garlic and peanuts are common ingredients. The peanut butter makes this a creamy stew, but there is only a small amount per serving. To decrease the richness serve over a whole grain or use only ¼ cup of peanut butter. Feel free to kick up the heat by using jalapeno pepper or more red pepper flakes.

By Katie Mae,


  • ½ cup water
  • 1 onion, chopped
  • 1-2 tablespoon(s) Anaheim or jalapeno pepper, minced
  • 1 tablespoon ginger, ground
  • 1 tablespoon garlic granules
  • 2 teaspoons cumin, ground
  • 2 teaspoons coriander, ground
  • ¼ teaspoon crushed red pepper
  • 6 yams, peeled and chopped
  • 2 cups vegetable broth
  • 24 ounces tomatoes, chopped
  • 14 ounces garbanzo beans, drained and rinsed
  • 14 ounces black eyed peas, drained and rinsed
  • ½ cup almond or peanut butter, unsweetened
  • 1½ cup corn
  • 6 cups collards, chopped


  • In a large pot, sauté onion and pepper with water for 5 minutes or until onions are translucent, stirring occasionally
  • Add ginger, garlic, cumin, coriander and red pepper.
  • Cook and stir for 1 minute.
  • Mix in yams, vegetable broth, tomatoes, beans and nut butter.
  • Bring to a boil, reduce heat and simmer for 20 minutes.
  • Stir in corn and collards and cook for about 10 more minutes, until yams and greens are tender.
  • Serve over brown rice or other whole grain.

Comments (11)

(5 from 3 votes)

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Jean Baker

Yams are in a range of sizes. About how many pounds of yam ?

Megan Edwards

Hi Jean, We reached out to the recipe creator and this is her response: "I'd say an average of 6 oz. per sweet potato, so 42 oz. or round it to 2.5 lbs. If they have a little more or less, it'll still be delicious." Let us know how it goes!

Christine O’D. Ontario, Canada

Could Scotch Bonnet be used instead of jalapeño? I just happen to,have some in my fridge

Courtney Davison

Hi Christine, Yes, you could definitely use Scotch bonnet instead of jalapeño. If you want to dial down the heat of the Scotch bonnet a bit, scrape out some of the seeds (wear gloves and wash your hands afterward). Please let us know how it turns out! Thank you, Courtney Editor, Forks Over Knives


This is delicious!!! I left out the coriander and used sweet potato instead


Forgot to note how many yams!


Freaking delicious!!!


This is soooooooo good!!!!! It’s easy, and delicious! Makes a great leftover to grab a quick meal and keeps snacking to a minimum. Please add to the recipe App so there is quick access to it.

judith sigler

I have made this several times and it is delicious.


I have made this several times and it is delicious.


Looks good. I must try this soon!

About the Author

Headshot of Katie Mae

About the Author

Katie Mae

Chef Katie Mae is the founder of The Culinary Gym, an online hub for learning, practicing, and mastering whole-food, plant-based cuisine. Since 2011, she has been teaching at TrueNorth Health Center and Dr. McDougall’s residential health programs. Witnessing patients radically transform their health inspired her to create an in-depth culinary curriculum to help people embrace a whole-food, plant-based diet at home. With a master’s degree in nutrition from Bastyr University and a personal passion for flavor science, Mae teaches how to prepare food that’s both health-promoting and mouthwatering. Find her on Instagram and Facebook.
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