Chard, sweet potato and peanut stew

Ingredients

2 tbsp sunflower oil

1 large onion , chopped

Chard recipe1 tsp cumin seeds

400g sweet potatoes , cut into medium chunks

½ tsp crushed chilli flakes

400g can chopped tomatoes

140g salted, roasted peanuts

250g chard , leaves and stems, washed and roughly chopped

Method

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.

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.

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.