Chard and Sweet Potato Peanut StewRead More
2 tbsps sunflower oil
1 large onion, chopped
1 tsp cumin seeds
400g sweet potatoes, cut into medium chunks
1/2 tsp crushed chilli flakes
400g can chopped tomato
140g salted, roasted peanuts
250g chard, leaves and stems, washed and roughly chopped
Meanwhile, whizz the peanuts in a food processor until finely ground, but stop before you end up with peanut butter. Add them to the stew, stir and taste for seasoning - you may want to add a pinch more salt. Simmer for a further 15 minutes, stirring frequently.
Finally, stir in the chard. Return to the boil and simmer, covered, stirring occasionally, for 8-10 minutes or until the chard is cooked. Serve piping hot with plenty of freshly ground black pepper.