Prep Time
15 mins
Servings
4 Servings
Cook Time
30 mins
Difficulty
Easy
A creamy, warming one-pot stew that brings bold West African flavours to a weeknight dinner. Minimal fuss, budget friendly and easy to scale.
Ingredients
600g sweet potato, peeled and cut into 2cm cubes
1 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
1 red pepper, deseeded and chopped
80g smooth peanut butter
400g canned chickpeas, drained and rinsed
400g tomato passata
700ml vegetable stock (hot)
120g baby spinach
1tsp ground coriander
1tsp smoked paprika
1/4tsp cayenne pepper (optional, adjust for heat)
5g brown sugar (1 tsp, optional)
1tsp salt (adjust to taste)
15ml lime juice (juice of about 1/2 lime)
Method
Step 1
Heat the oil in a large saucepan or deep frying pan over medium heat. Add the chopped onion and cook for 5 minutes until softened.
Step 2
Add the garlic and red pepper and cook for 2–3 minutes until fragrant and the pepper starts to soften.
Step 3
Stir in the ground coriander, smoked paprika and cayenne and cook for 30 seconds to release the spices.
Step 4
Add the sweet potato cubes, passata and hot vegetable stock. Bring to a simmer, cover and cook for 15 minutes, stirring occasionally.
Step 5
Remove the lid, add the drained chickpeas and peanut butter. Stir well to combine and taste for seasoning. Add the brown sugar and salt.
Step 6
Continue to simmer, uncovered, for a further 8–10 minutes until the sweet potato is tender and the sauce has thickened. Stir occasionally to prevent sticking.
Step 7
Turn off the heat and stir through the spinach and lime juice until the spinach has wilted.
Step 8
Adjust seasoning with salt and more lime juice if needed. Serve hot with rice, couscous or flatbreads if you like.
Nutritional Information
Per serving:
Energy - 467kcal
Protein - 16g
Carbohydrates - 65g
Fat - 16g
Fibre - 14g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
Make ahead: the stew keeps well in the fridge for 3 days and flavours develop overnight. For extra texture, top with chopped roasted peanuts and a squeeze of lime when serving.
