West African peanut stew

A creamy sweet potato, tomato and peanut stew that is hearty and plant-based. Serve over rice.

Ingredients

• 20 ml Vegetable oil
• 1 Onions, chopped
• 0.5 Garlic, about 3 cloves, crushed
• 15 g Fresh ginger, grated
• 3 g Ground cumin
• 3 g Ground coriander
• 1 Fresh chillies, optional
• 600 g Sweet potatoes, peeled and cut into 2cm cubes
• 400 g Chopped tomatoes
• 1 Vegetable stock cubes
• 100 g Peanut butter, smooth, no added sugar
• 400 g Chickpeas, drained and rinsed
• 150 g Spinach
• 300 g Basmati rice, to serve

Method

1. Heat the oil and soften the onion for 5 minutes. Add the garlic, ginger, spices and chilli for 1 minute.
2. Add the sweet potato, tomatoes, the stock cube and 400ml of water. Bring to a simmer and cook for 15 minutes.
3. Whisk the peanut butter with a ladle of the hot liquid in a small bowl until smooth. Stir it back into the pan with the chickpeas.
4. Simmer for 10 minutes until the sweet potato is tender and the stew is thick.
5. Cook the rice in boiling water for 12 minutes and drain.
6. Stir the spinach into the stew until wilted, taste, and serve over the rice.