Heat a large saucepan with a lid over
a medium heat and add the oil. Add the
onion and fry until light golden. Stir in
the cumin seeds until fragrant, about
1 min, then add the sweet potato, chilli
flakes, tomatoes and 750ml water. Stir,
cover and bring to the boil, then uncover
and simmer for 15 mins.
Meanwhile, whizz the peanuts in a food
processor until finely ground, but stop
before you end up with peanut butter.
Add them to the stew, stir and taste for
seasoning – you may want to add a pinch
more salt. Simmer for a further 15 mins,
Finally, stir in the chard. Return to
the boil and simmer, covered, stirring
occasionally, for 8-10 mins or until the
chard is cooked. Serve piping hot with
plenty of freshly ground black pepper.