Sweet potato peanut stew with chickpeas and spinach

• 150 gsweet potato(peeled, cut into 2 cm cubes)
• 120 gchickpeas(canned, drained (1 tin))
• 30 gred lentils(dry, rinsed)
• 20 gpeanut butter(natural, unsweetened)
• 100 gtomato passata
• 200 mlvegetable stock
• ½onion(finely diced)
• 1 clovesgarlic
• 7 ½ gginger(fresh, grated)
• 30 gspinach(fresh baby spinach)
• ½ tbspolive oil
• ½ tspcumin(ground)
• ½ tspsweet paprika
• ¼ tspchilli flakes
• ½lime(juiced)
• 5 gcoriander(fresh, to garnish)

Instructions

1. 1

   Finely chop the ½ onion and 1 cloves garlic and grate the 7 ½ g ginger. Peel the 150 g sweet potato and cut it into roughly 2 cm cubes. Drain and rinse the 120 g chickpeas.

2. 2

   Heat the ½ tbsp olive oil in a large pot over medium heat. Sweat the ½ onion for about 4 minutes until translucent, then fry the 1 cloves garlic and 7 ½ g ginger for a minute.

3. 3

   Stir in the ½ tsp cumin and ½ tsp sweet paprika and toast briefly until fragrant.

4. 4

   Add the 150 g sweet potato, 30 g red lentils and 100 g tomato passata, then pour in the 200 ml vegetable stock. Stir in the 20 g peanut butter until it has fully dissolved.

5. 5

   Bring to a boil, then simmer over medium heat for about 20 minutes until the 150 g sweet potato is tender and the 30 g red lentils have broken down. Stir now and then so nothing catches.

6. 6

   Add the 120 g chickpeas and heat through for 5 minutes. Fold in the 30 g spinach until it wilts.

7. 7

   Season with ¼ tsp chilli flakes, salt and pepper and stir in the ½ lime.

8. 8

   Ladle into bowls and scatter fresh 5 g coriander on top.

Nutrition per 100 g