Harissa + peanut butter stew ️

1/2 tsp cayenne pepper

20g roasted peanuts roughly chopped

1 large onion

20g fresh ginger peeled

500g sweet potato peeled and cubed

1 fresh red chilli seeds removed

salt pepper

2 tsp ground cumin

2 tsp paprika

1 x 400g tin of chopped tomatoes

500ml vegetable stock

20g fresh coriander leaves picked roughly chopped

2 tsp ground coriander

1 red pepper chopped into small pieces

4 portions of rice

3 tbsp tomato purée

1 x 400g tin of chickpeas drained and rinsed

3 tbsp harissa paste

100g kale roughly chopped

120g peanut butter

1 tbsp lemon juice about 1/2 lemon

4 garlic cloves

1 tbsp vegetable oil

fresh coriander leaves

Step 1

Add all the ingredients for the paste to a food processor and blitz until a paste forms.

Step 2

Heat the vegetable oil in a large saucepan over a medium heat. once hot, add the paste and cook for 7 minutes. then add the red pepper and cook for a further 3 minutes.

Step 3

Add the sweet potatoes, tomato purée and harissa paste, and stir to combine. pour in the chopped tomatoes, vegetable stock, peanut butter and chickpeas, and stir together. cover with a lid and simmer for 20 minutes, stirring every so often.

Step 4

Stir in the kale, and cook for another 2 minutes until wilted.

Step 5

Finally, add the lemon juice and fresh coriander. season to taste with salt and pepper. serve with some rice, and a sprinkling of chopped roasted peanuts and fresh coriander. enjoy!