Name: West African Groundnut Stew
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Cuisine: Batch
Ingredients: 2 x 400g tins chickpeas, drained and rinsed; 4 garlic cloves, minced; 600 g sweet potato, peeled and cut into 3cm chunks; Crusty sourdough bread, to serve; 120 g smooth peanut butter; 400 g chopped tomatoes; 2 tbsp tomato puree; salt and black pepper; roasted peanuts and spring onions, to garnish; 2 onions, finely chopped; 30 g fresh ginger, grated; 1 scotch bonnet chilli, whole, pierced; 1 tsp smoked paprika; 1 tsp ground cumin; 400 ml coconut milk; 500 ml vegetable stock; 2 tbsp coconut oil; Fresh parsley, to serve

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Ingredients

2 x 400g tins chickpeas, drained and rinsed
4 garlic cloves, minced
600 g sweet potato, peeled and cut into 3cm chunks
Crusty sourdough bread, to serve
120 g smooth peanut butter
400 g chopped tomatoes
2 tbsp tomato puree
salt and black pepper
roasted peanuts and spring onions, to garnish
2 onions, finely chopped
30 g fresh ginger, grated
1 scotch bonnet chilli, whole, pierced
1 tsp smoked paprika
1 tsp ground cumin
400 ml coconut milk
500 ml vegetable stock
2 tbsp coconut oil
Fresh parsley, to serve

Method

Warm the coconut oil in a large pot over a medium heat. Add the onions and cook for 10 minutes, stirring regularly, until soft and lightly golden. Add the garlic, ginger, smoked paprika and cumin and fry for a further 2 minutes until fragrant.
Stir in the tomato puree and cook for 1 minute until it darkens and smells jammy. Pour in the chopped tomatoes, add the rinsed red lentils, and stir well. Simmer for 5 minutes, pressing down on the tomatoes to break them up.
Spoon in the peanut butter and stir vigorously to incorporate it into the sauce. Pour over the coconut milk and vegetable stock and bring to a gentle boil.
Add the sweet potato chunks and the whole pierced scotch bonnet if using. Stir, then reduce the heat to a steady simmer. Cook uncovered for 20 minutes, stirring occasionally so nothing catches on the base, until the sweet potato is almost tender and the sauce has thickened around it.
Add the drained chickpeas and continue to simmer for a further 10 minutes until the sweet potato is fully cooked and the sauce coats the back of a spoon. Stir the spinach through in handfuls and let it wilt down for a minute.
Remove the scotch bonnet, taste and season well with salt and black pepper. If the sauce is too thick, loosen with a little extra stock.
Ladle into bowls and scatter over the roasted peanuts and spring onions. Freeze in portions for up to 3 months; reheat gently on the hob, adding a splash of water if needed.