This dish is based on a traditional West African stew called ‘peanut stew’ or ‘groundnut stew’. This is a lovely creamy heart dish that you can have alone or serve with a portion of wild / brown rice. If you have an intolerance to peanuts switch in cashews or almonds (and the same in nut butter) as a substitute
Onions x 2 diced.
Garlic cloves x 2 minced or diced.
Grated chunk of ginger root
1 x tin drained chickpeas
2 medium sweet potato
100g peanut butter
1 head bok choi washed and chopped.
100g baby spinach washed.
Juice of 1 whole lime
1 x tin of chopped tomatoes
Dash of cumin
Dash of paprika
Sea Salt / Black Pepper
Optional: chopped peanuts to serve on top
Optional: Chopped fresh coriander
Optional: 1 tbsp Greek style natural yogurt
In a pot add some water and heat gently. Sauté your onions, garlic, and ginger for 2 mins or so.
Add in your diced sweet potato, a little more water and cook slowly for 10 – 15 mins.
Add in your mushrooms and your chickpeas and seasonings and mix well. Cover slowly for another 10 minutes until your sweet potato has softened.
In a jug add your nut butter and a little hot water and mix with a spoon to make loose and smooth. Add into the pot with your chopped tomatoes.
Add your bok choi, baby spinach, lime juice, bring the pot to the boil, reduce and simmer for the last 5 minutes.
Add come fresh chopped coriander to finish.
Add 1 tbsp of natural yogurt on top and some chopped peanuts.