Place a large saucepan over a medium heat and add 2 tbs rapeseed/canola oil. Add one large onion, finely chopped and fry until softened. Add one large garlic clove, chopped, and fry 1 minute. Stir in 2 tsp cumin powder and 2 tsp smoked paprika powder.

Add 3 sweet potatoes (400g), peeled and cut into chunks, 400g canned tomatoes and 750ml vegetable stock. Stir, cover, and bring to the boil, then uncover and simmer for 15 mins.

Meanwhile, whizz 120g peanuts (roasted & salted) in a food processor until finely ground. Add  to the stew, stir and taste for seasoning. Simmer for a further 15-20 mins, stirring frequently until the sweet potato is cooked through. Sprinkle with parsley.

Serve with brown rice.

Optional: Add some spinach right at the end of the cooking and stir through to wilt.