Peel and dice the sweet potatoes. Finely chop the onion, garlic and ginger.
Heat the coconut oil in a large saucepan and fry the onion, garlic and ginger until translucent. Toast the cumin and cayenne pepper briefly with them until fragrant.
Add the sweet potatoes and fry for 2–3 min. Stir in the tomatoes, vegetable stock and peanut butter and bring everything to the boil.
Cover and simmer the stew until the sweet potatoes are soft. Stir in the chickpeas and spinach and keep cooking until the spinach has wilted.
Season to taste with lime juice and salt. If the stew is too thick, stir in a little stock.
Ladle into bowls and serve with toasted peanuts.
Good to know
This stew is creamy, spicy and pleasantly filling. It takes little effort and tastes even more rounded the next day.
Swaps
Chickpeas → white beans (similar fibre content and mild in flavour); Peanut butter → almond butter (also provides unsaturated fatty acids and magnesium); Spinach → kale (also contains fibre and vitamin K); Coconut oil → olive oil (more monounsaturated fatty acids).
Allergens
Contains peanuts; for children, reduce the heat and, depending on their age, finely chop the peanuts or leave them out. Generally suitable during pregnancy, as long as all the ingredients are fresh and well heated.
