Plantain, Sweet Potato and Peanut Stew

Inspired by African flavours, this hearty stew pops with contrasts – the sweetness of the plantains, sweet potatoes and cinnamon, earthy peanuts and just a little heat from the chilli!

Ingredients:

4 ripe plantains, peeled and sliced 1 cm thick
3 tsp cinnamon
1 tsp dried ginger
1/2 cup raw peanuts
1 cup wholemeal couscous
2 cups boiling water or vegetable stock
1 onion, peeled and diced
2 cloves garlic, peeled and minced
2 cm piece fresh ginger, peeled and minced
1 cup vegetable stock or broth
1/2 tsp chilli flakes
2 tsp ground cinnamon (extra)
2 tsp ground coriander
1 bunch kale, leaves stripped off stems and finely chopped
400 g orange sweet potato (kumera), peeled and diced
1/2 red capsicum, seeded and diced
2 zucchinis, diced
1 jar passata (crushed tomatoes)
2 cups cooked chick peas
1/2 cup chopped fresh coriander

Method:

Preheat oven to 200°C. Line 2 baking sheets with silicon baking mats or baking paper.

Toss plantain with cinnamon and dried ginger to coat. Arrange in a single layer on prepared baking sheet. Bake for 20 minutes, then flip and bake for another 10minutes, or until lightly browned.

Roast peanuts on the other baking sheet, turning frequently, until lightly browned and fragrant. Remove from oven and chop coarsely; set aside.

Pour boiling water or stock over couscous and set aside for 10 minutes, then fluff with a fork.

Place a large non stick or heavy-based stainless steel frying pan over medium-high heat until it reaches the mercury ball stage (a drop of water flicked into the pan rolls around before evaporating, like a mercury ball). Add onion and sauté until translucent. Add garlic and ginger and stir for 10 seconds. Add 1/4 cup vegetable stock and stir vigorously to deglaze the pan.

Add spices, vegetables and passata, stir to combine, then reduce heat and simmer, covered, for 10 minutes. Pour in additional vegetable stock or water if stew begins to stick to the pan.

Add cooked chick peas and simmer, covered, for another 5 minutes.

Serve on couscous, garnished with peanuts and fresh coriander.