West African Peanut Stew

Ingredients

For 4 portions

• 🍠 2 medium sweet potato
• 🫘 240g chickpeas, canned
• 🧅 1 medium onions
• 🧄 3 cloves garlic
• 🪴 3 centimeters ginger
• 🥫 400g canned tomatoes
• 🥜 4 Tbsp peanut butter
• 🍆 1 cube vegetable stock cube
• 🥤 700ml tap water
• 🥬 150g kale
• 🌿 1 Tsp chilli powder
• 🏺 1 Tbsp peanut oil

Method

1. Heat the peanut oil in a large pot. Add the chopped onion and cook for 5–6 minutes until soft.
2. Add the minced garlic, grated ginger and chilli powder. Cook for 1 minute.
3. Add the diced sweet potato, canned tomatoes, water and stock cube. Bring to a boil, then simmer for 15–20 minutes until the sweet potato is tender.
4. Stir in the peanut butter and drained chickpeas. Simmer for another 5 minutes until the sauce is creamy.
5. Add the kale and cook for 2–3 minutes until wilted. Taste and adjust seasoning.
6. Serve hot, with a squeeze of lemon if desired.