Peanut stew
This luxurious peanut stew combines chickpeas, spinach, peanut butter and spices to make a warming, comforting vegan dish. Great served with freshly cooked rice, lime wedges, chopped coriander and red chilli.
Each serving provides 301 kcal, 10g protein, 36g carbohydrates (of which 10g sugars), 11g fat (of which 2g saturates), 10g fibre and 0.3g salt.
Ingredients
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 1 red pepper, seeds removed and roughly chopped
- 2 large garlic cloves, grated
- 陆cm/鈪昳n piece ginger, peeled and grated
- 1 tbsp ground coriander
- 陆 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
Heat the olive oil in a large saucepan over a medium heat, then add the onion and pepper, stirring regularly until softened, about 5 minutes.
Add the garlic, ginger and spices and stir continuously until aromatic, about 20 seconds.
Add the peanut butter and stock, then add the sweet potato and chickpeas. Cook with the lid on for about 25 minutes or until the sweet potato is cooked through.
Add the spinach for the last 2 minutes, so it wilts but doesn鈥檛 overcook. Season with salt and pepper and serve.
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