Chard, sweet potato & peanut stew

• sunflower oil↗2 tbsp tbsp
• large onion↗1

  chopped

• cumin seeds↗1 tsp tsp
• sweet potatoes↗400g g

  cut into medium chunks

• ½ tsp crushed chilli flakes tsp
• can chopped tomato400g g
• salted, roasted peanuts140g g
• chard↗250g g

  leaves and stems, washed and roughly chopped

Step-by-step instructions

1. 1

   Heat a large saucepan with a lid over a medium heat and add the oil. Add the onion and fry until light golden. Stir in the cumin seeds until fragrant, about 1 min, then add the sweet potato, chilli flakes, tomatoes and 750ml water. Stir, cover and bring to the boil, then uncover and simmer for 15 mins.

2. 2

   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 mins, stirring frequently.

3. 3

   Finally, stir in the chard. Return to the boil and simmer, covered, stirring occasionally, for 8-10 mins or until the chard is cooked. Serve piping hot with plenty of freshly ground black pepper.