West African peanut stew
Ready in 40 min4 servings
632kcal · per serving
Protein20.8 g
Carbs90.4 g
Fat17.4 g
Ingredients
- 10 g Sunflower oil
- 150 g Onion
- 10 g Garlic (clove)
- 10 g Fresh ginger
- 600 g Sweet potato, cooked
- 400 g Canned peeled tomatoes
- 400 ml Vegetable stock
- 80 g Peanut butter
- 400 g Chickpeas (canned)
- 120 g Baby spinach, raw
- 600 g White rice, cooked
Steps
- Soften the onion, garlic and ginger in the oil in a casserole for 5 min.
- Add the cubed sweet potato, tomatoes, stock and peanut butter, then simmer for 20 min.
- Stir in the drained chickpeas and the spinach and cook for 5 min more.
- Divide with the rice into 4 containers; keeps 4 days in the fridge.
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