Gut-Friendly West African Inspired Peanut Stew With Black Eyed Peas, Sweet Potato & Tenderstem Broccoli

Method

1. Pre-heat your oven to 220°C / 200°C fan and take out a large roasting tray, two saucepans and a frying pan.
2. Dice the sweet potato into 1.5cm pieces. Add to your roasting tray, drizzle with oil and season well with salt and pepper. Roast in the oven until tender, around 15-20 minutes.
3. Add the basmati rice , to your smaller saucepan and cover with 2x its volume in water. Place over a medium-high heat, bring to the boil, then reduce the heat to low, cover with a lid and cook until fluffy, around 8 minutes.
4. Drain the black eye beans , then add them to your other saucepan along with the West African peanut stew. When the sweet potato has around 5 minutes left, place over a medium heat and simmer for 5-6 mins until piping hot. If the sauce is too thick you can add some water to loosen a little, around 50-100ml. Stir the roasted sweet potato through the sauce when ready too. Season to taste with salt and pepper.
5. Meanwhile, trim any woody ends off of the tenderstem broccol i and crush or roughly chop the peanuts. Place your frying pan over a medium heat and dry fry (without oil) the peanuts until golden and toasted. Set the peanuts aside, wipe the pan clean with some kitchen towel and add a drizzle of olive oil. Add the tenderstem broccoli along with a pinch of salt and pepper. Stir fry for 3-4 mins until softened and starting to char.
6. To serve, divide the rice into bowls and serve the West African stew on the side. Top with the peanuts and tenderstem broccoli, and tear over the coriander leaves. Enjoy!