Heat the oil over a medium heat and add the onion. Fry for 5 minutes until the onion is softening.
2 tbsp olive oil, 1 onion
Add the ginger, garlic and chilli pepper and fry for a few more minutes.
2 tbsp crushed garlic, 2 tbsp grated ginger, 1 - 2 chilli peppers
Add the red pepper and sweet potato. Stir well and place a lid on the saucepan a sweat for 5 minutes.
1 red pepper, 1 sweet potato
Whisk the peanut butter into the stock until smooth and add this mixture to the saucepan along with the tinned tomatoes and paprika. Bring to the boil and simmer for 15 minutes until the sweet potato is softened.
150 g peanut butter, 400 ml stock, 800 g tinned tomatoes, 1 tsp paprika
Stir in the tinned chickpeas and chopped kale and stir for a few minutes until the kale is wilted.
400 g tinned chickpeas, 100 g kale
Heat the peanuts in a dry frying pan until toasted.
50 g peanuts
Serve the stew and top with chopped coriander and peanuts.
1 small bunch coriander