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Ingredients
For the peanut stew
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 1 red pepper, seeds removed and roughly chopped
- 2 large garlic cloves, grated
- ½cm/⅕in piece ginger, peeled and grated
- 1 tbsp ground coriander
- ½ tbsp ground cumin
- 3 heaped tbsp smooth peanut butter
- 500ml/18fl oz vegetable stock
- 2 medium sweet potatoes, peeled and cut into bite-size pieces
- 1 x 400g/14oz tin chickpeas, drained
- 80g/3oz spinach
- salt and freshly ground black pepper
Method
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Heat the olive oil in a large saucepan over medium heat, then add the onion and pepper, about 5 minutes.
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Add the garlic, ginger, and spices and stir continuously until aromatic, about 20 seconds.
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Add the peanut butter and stock, then add the sweet potato and chickpeas.
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Cook with the lid on for about 25 minutes.
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Add the spinach for the last 2 minutes, so it wilts but doesn’t overcook. Season with salt and pepper and serve.
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