West African Groundnut Stew

• 480 gdrained chickpeas (from two 400 g tins), rinsed
• 4garlic cloves, minced
• 600 gsweet potato, peeled and cut into 3cm chunks
• 120 gsmooth peanut butter
• 400 gchopped tomatoes
• 2 tbsptomato puree
• Fine salt, to taste
• 2onions, finely chopped
• 30 gfresh ginger, grated
• 1scotch bonnet chilli, whole, pierced, optional, removed before serving (optional)
• 1 tspsmoked paprika
• 1 tspground cumin
• 400 mlcoconut milk
• 500 mlvegetable stock
• 2 tbspcoconut oil
• 100 gbaby spinach
• 30 groasted peanuts, optional (optional)
• 4spring onions, sliced, optional (optional)
• Black pepper, to taste

Method

1. 1Warm 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.
2. 2Stir in the tomato puree and cook for 1 minute until it darkens and smells jammy. Pour in the chopped tomatoes, and stir well. Simmer for 5 minutes, pressing down on the tomatoes to break them up.
3. 3Spoon 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.
4. 4Add 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.
5. 5Add 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.
6. 6Remove the scotch bonnet, taste and season well with salt and black pepper. If the sauce is too thick, loosen with a little extra stock.
7. 7Ladle into bowls and add any optional peanuts and spring onions. To freeze, divide into shallow containers and cool within 2 hours. Freeze for up to 3 months, defrost in the fridge and reheat until piping hot, adding a splash of water if needed.

Per serving

kcal

797

protein

25.1g

fibre

17.7g

carbs

78.4g

fat

44.8g