Place a large saucepan over medium heat and add 2 tbs rapeseed oil. Add one large onion, finely chopped, and fry until softened, around 5 minutes. Add 1 red pepper, finely chopped, six garlic cloves, finely chopped, and 2 tbsp grated ginger, and fry for 3 minutes. Stir in 1 tbsp ground cumin, 2 tsp ground coriander, 2 tsp smoked paprika powder and 1/2 tsp salt.

Add 600g sweet potatoes, peeled and cut into small chunks, 400g canned tomatoes, 400g canned chickpeas (including the liquid), 2 tbsp tomato paste, 3/4 cup/100g creamy peanut butter, 70g/100ml peanuts, finely chopped (I used a food processor), and 750ml vegetable stock. Stir, bring to a boil, and simmer uncovered for around 25 minutes or until the sweet potatoes are tender and the broth has thickened.

Stir in 70g/100 ml peanuts, finely chopped and a couple of large handfuls of baby spinach, and stir until wilted. Season to taste and serve with rice.

Makes up to 6 servings.