Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 2 tbspOlive oil
- 150 gOnion, diced
- 3 cloveGarlic, minced
- 15 gFresh ginger, grated
- 2 tbspTomato paste
- 600 gSweet potato, peeled and cut into 2-cm cubes
- 240 gCanned chickpeas, drained
- 400 gCanned chopped tomatoes
- 100 gSmooth unsweetened peanut butter, gluten-free
- 700 mlWater
- ¾ tspFine salt
- ¼ tspChili flakes
- 150 gSpinach
- 2 tbspLemon juice
Make it
- Heat the oil in a large pot and soften the onion over medium heat for 6 minutes. Add the garlic, ginger and tomato paste; stir for 1 minute.
- Add the sweet potato, chickpeas, tomatoes, salt, chili and 600 ml of the water. Bring to a boil, then cover loosely and simmer for 15 minutes.
- Whisk the peanut butter with the remaining 100 ml water until smooth. Stir it into the pot and simmer gently for 8–10 minutes, stirring along the base, until the sweet potato is tender and the sauce lightly thickens.
- Fold in the spinach and cook for 2 minutes until wilted. Finish with lemon juice and divide among four bowls.
Ingredients, recipe context & sources
Ingredient flags: Peanuts. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.