Chard, sweet potato & peanut stew

This vegan stew is great served with brown rice, and leftovers taste even better the next day.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large pan with a lid.

Step 2

Add the oil, tip in the onion and fry until light golden.

Step 3

Stir in the cumin seeds until fragrant, then add the sweet potato, chilli flakes, tomatoes and 750ml/1% pints water.

Step 4

Stir, bring to the boil then simmer for 15 minutes.

Step 5

Meanwhile, whizz the peanuts in a food processor until finely ground, but stop before you end up with peanut butter.

Step 6

Add them to the stew, then stir and season.

Step 7

Simmer for a further 15 minutes, stirring frequently.

Step 8

Finally, stir in the chard.

Step 9

Return to the boil and simmer, covered, stirring occasionally, for 8-10 minutes or until the chard is cooked.

Step 10

Serve piping hot with plenty of freshly ground black pepper.