Sweet Potato and Chickpea Peanut Stew with Jollof Rice (FLAVA)
4 servings
Ingredients
| Ingredient | Quantity | Unit |
|---|---|---|
| All-purpose seasoning | 2 | tbsp |
| Black Pepper | 1 | to taste |
| Chickpeas | 400 | g |
| Chopped Tomatoes | 400 | g |
| Coconut oil | 2 | tbsp |
| Garlic | 2 | cloves |
| Ginger | 1 | tsp |
| Kale | 100 | g |
| Peanut Butter | 3 | tbsp |
| Red Onion | 2 | |
| Red Pepper | 1 | |
| Rice | 200 | g |
| Salt | 1 | to taste |
| Scotch bonnet | 1 | |
| Sweet Potato | 1 | large |
| Tomato Paste | 4 | tbsp |
| Vegan stock | 750 | ml |
| Water | 100 | ml |
Instructions
Prepare the ingredients: halve the red onion; roughly chop the bell pepper and tomatoes; peel the garlic cloves; deseed the scotch bonnet; peel and cube the sweet potato; drain and rinse the chickpeas; chop the kale; dice the small red onion for the stew.
First, make the jollof rice. Place one onion half with the bell pepper, garlic, scotch bonnet, tomatoes, water and salt to taste in a blender, and blitz until combined. Dice the remaining onion half.
In a medium saucepan, heat the coconut oil over a high heat, add the diced onion and tomato purée and cook for 5 minutes. Add the blended mixture to the pan, stir and bring to the boil. Season with salt and the all-purpose seasoning then add the rice, cover and cook over a low heat for 25 minutes until the rice is cooked, stirring it halfway through. Remove from the heat and keep covered until ready to serve.
Meanwhile, for the stew, heat the coconut oil in a large saucepan over a medium heat, add the red onion, tomato purée and ginger and cook for 5 minutes, then add the peanut butter, all-purpose seasoning and stock. Mix together and season with salt and pepper to taste. Add the sweet potato and cook for 20 minutes until tender and the sauce is reduced, then add the chickpeas and kale and simmer for a further 5 minutes.
Plate up with the jollof rice, and some fried plantain if you like.