Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 1cm chunks (no need to peel).

Pop the sweet potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.

In the meantime, peel and grate the garlic (or use a garlic press). 

Drain and rinse the chickpeas in a sieve.

Crush the peanuts in the unopened sachet using a rolling pin.

Cut the lime into wedges. Halve the ciabatta.

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the garlic and West African style paste and fry until fragrant, 1 min.

Add the peanut butter and stir-fry for 30 secs more.

Next, stir in the coconut milk, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower to a simmer. 

Add the chickpeas to the stew and simmer until thickened slightly, 5-7 mins.

A few mins before you're ready to serve, toast the ciabatta in your toaster until golden. If you're using the oven, pop them into the oven to warm through, 2-3 mins.

Once your sweet potatoes have finished roasting, stir them through the stew.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Squeeze in half the lime juice.

Taste and season with salt, pepper and more lime juice needed. Add a splash of water if your sauce is looking a little thick. 

Share your peanut stew between your bowls. 

Top with the crushed peanuts.

Serve with your ciabatta alongside and with any remaining lime wedges for squeezing over.