Ivory Coast Squash & Peanut Stew

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat grill to max.

Step 2

Food processor

Step 3

Large frying pan with lid.

Step 4

Microplane or fine grater .

Step 5

Kettle boiled

Step 6

Prepare the veg · Peel and roughly chop the onion.

Step 7

Halve the squash, remove any seeds and roughly chop - no need to peel.

Step 8

Remove the stem from the chilli but keep the seeds (unless you prefer things milderl) - Place the onion, squash and chilli into a large food processor and pulse until chopped into very small chunks

Step 9

Make the stew - Heat the coconut oil in the large frying pan over a medium heat - Add the chopped veg and stir to coat.

Step 10

Add the garlic and yeast

Step 11

Lightly crush the coriander seeds and add them to the pan along with the other spices.

Step 12

Stir well

Step 13

Grate the ginger directly into the pan.

Step 14

Spoon in the peanut butter

Step 15

Drain the chickpeas, then add to the pan along with the stock and stir again

Step 16

Reduce the heat to low, cover and leave to simmer for 15 minutes

Step 17

Make the garlic chapatis - Heat the chapatis under the hot grill.

Step 18

Meanwhile, put the small pan over a medium heat.

Step 19

Melt the coconut oil and then add the garlic.

Step 20

Brush the bread with the garlic oil.

Step 21

Return the chapatis to the grill to keep warm, but turn off the heat

Step 22

Finish the stew.

Step 23

Prepare the greens by removing any tough stems

Step 24

• Zest and juice the orange and set the zest aside.

Step 25

Add the greens.

Step 26

orange juice, salt and vinegar to the stew.

Step 27

Stir, then leave to cook uncovered for 3-4 minutes.

Step 28

until reduced and thlckened

Step 29

Make the crunchy peanut sprinkle .

Step 30

Roughly chop the coriander and add to a small bowl with the reserved orange zest and salt

Step 31

Roughly bash the peanuts in the pestle and mortar (or roughly chop them) and tlp them into the bowl.

Step 32

Stir to combine

Step 33

Serve.

Step 34

Spoon the stew into bowls and top with the peanut sprinkle

Step 35

Serve with the garlic chapatis, cut into triangles, for scooping