West African Peanut Curry

I have never been to West Africa, and until recently, the wonder of harissa paste was unknown to me.  This spice blend is incredible.  I use it as a dipping sauce for bread, and I use it liberally in this recipe.  Especially in the winter, this is the perfect stew to warm you up after annihilating your family and friends in a snowball fight. 


  • ½ medium onion, sliced
  • 3-5 cloves garlic, minced
  • 1 thumb ginger, minced
  • 2 cups mushrooms, sliced
  • 3 Tbsp. harissa paste
  • 1 tsp, cumin
  • 1 tsp, coriander
  • 1 tsp, paprika
  • 1 tsp. turmeric
  • Salt and pepper to taste
  • 1 28 oz. can crushed tomatoes
  • ¼ cup peanut butter
  • 2 cups black-eyed peas, cooked
  • 2 cups chickpeas, cooked
  • Cilantro and mint for garnish


  1. Heat skillet or pan on stove with medium-high heat
  2. Add onion, garlic, ginger, and mushrooms to sauté for approximately 5 minutes
  3. Add spices and sauté for approximately 2 more minutes
  4. Add tomatoes and peanut butter
    1. If peanut butter is thick, mix with water before adding to reduce clumps
  5. Add beans and lower heat to simmer for 10-15 minutes
  6. Serve with bread, grains, ugali, or whatever you prefer
  7. Enjoy!

1 thought on “West African Peanut Curry”

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