Step 1: Sauté Aromatics

In a Dutch oven over medium heat, add 2 tablespoons of oil. Once hot, add 1 large diced yellow onion and 1 large diced red bell pepper. Season with 1/2 teaspoon of ground sea salt. Sauté for 3 minutes until softened.

Step 2: Add Ginger and Garlic

Add 2 tablespoons of minced ginger and 2 tablespoons of pressed garlic to the Dutch oven. Quickly sauté for 1 minute until fragrant.

Step 3: Incorporate Tomato Paste and Peanut Butter

Add 2 tablespoons of tomato paste and stir to coat the vegetables. Then, pour in 1 cup of melted peanut butter and 1 (28 oz) can of fire-roasted tomatoes. Blend all ingredients very well until combined.

Step 4: Add Broth and Simmer

Pour in 4 cups of vegetable broth. Stir well and increase the heat to high, bringing the mixture to a boil. Once boiling, reduce the heat to low and simmer for 10 minutes.

Step 5: Add Vegetables and Spices

After 10 minutes, add 2 large sweet potatoes (peeled and cut into 1-inch pieces), 1 (15 oz) can of rinsed and drained chickpeas, 1 teaspoon of ground cumin, 1 teaspoon of hot paprika, and 1/2 teaspoon of freshly ground mixed peppercorns. Mix everything until well blended.

Step 6: Cook Until Tender

Increase the heat to medium-high. Once it starts bubbling, cover the Dutch oven and reduce the heat back to medium. Simmer for 20 minutes or until the sweet potatoes are fork-tender.

Step 7: Add Spinach

About 5 minutes before the end of cooking (around the 15-minute mark of the 20-minute simmer), add 5 oz of baby spinach leaves. Stir them in until wilted.

Step 8: Finish Cooking and Serve

Continue cooking uncovered for the remaining 5 minutes. Spoon the West African Peanut Stew into warm bowls. Garnish with 1/4 cup of dry roasted peanuts and 1/4 cup of fresh chopped cilantro. Serve with lime wedges.

• To salvage leftover tomato paste, click on the top right corner of the screen for a great tip.

• Add shredded cooked chicken, beef, or lamb cubes for a non-vegetarian option.