Peanut Chickpea Stew

Heat the oil in a pan and add the diced onion, red pepper, and sweet potato. Saute for 4-5 minutes, then add the garlic and ginger paste and cook for another minute.
1 tbsp olive oil, 1 white onion, 1 red bell pepper, 1 sweet potato, 1 tbsp garlic and ginger paste
Add the spices/seasonings, and stir these into the vegetables.
1 tsp ground cumin, 0.5 tsp ground coriander, 0.5 tsp smoked paprika, 0.25 tsp cinnamon, 0.5 tsp cayenne pepper
Add the chopped tomatoes, chickpeas, and stock. Stir everything together and simmer on medium-low heat with the lid on for 25-30 minutes, stirring occasionally. The sweet potato cubes should be tender - if not, cook for another 10 minutes and check. Add more water or stock as needed to keep the stew saucy.
540 g jarred chickpeas + the jar stock (or 400g chickpeas, 400 g tinned chopped tomatoes, 1 stock cube + 250ml hot water
Stir through the peanut butter, then add the kale and lime juice and stir through until the kale is wilted.
4 tbsp peanut butter + 2 tablespoon hot water to loosen, 100 g kale, ½ lime
Serve the stew with the chopped peanuts and cilantro.
10 g peanuts, 10 g cilantro