Vegan peanut maafe with sweet potatoes, chickpeas and spinach

Ingredients

For 1 serving

• Sweet potatoes180 g
• Cooked chickpeas130 g
• Peanut butter20 g
• Chopped tomatoes200 g
• Onion70 g
• Garlic1 clove
• Ginger5 g
• Cayenne pepper1 pinch
• Spinach100 g
• Peanut oil5 g
• Vegetable broth200 ml
• Saltto taste

Contains: nuts, celery,

In season: October – March

Method

1. Peel and chop the onion, garlic and ginger. Peel the sweet potatoes and cut them into roughly 2 cm cubes. Heat the vegetable stock.
2. Heat the groundnut oil in a casserole over medium heat and fry the onion, garlic and ginger for 4–5 minutes, until the onion is soft and translucent.
3. Add the sweet potatoes, chopped tomatoes, chilli powder, stock and a pinch of salt; bring to the boil and cook covered over medium-low heat for 15 minutes.
4. In a bowl loosen the peanut butter with a ladle of the hot sauce, stirring until smooth, then pour it into the pan with the drained chickpeas. Cook uncovered for 10 minutes, until the sweet potatoes are tender and the sauce thick and creamy.
5. Wash the spinach, add it and stir for 2 minutes, until wilted; adjust the salt and serve.