Start by heating a splash of olive oil in a pan. Chop the onion and garlic, then add them to the pan along with the spices. Sauté for about a minute, then grate in the ginger.
Next, add the cubed sweet potato and fry for around 5 minutes, stirring occasionally. Pour in 900ml of water, crumble in the stock cube, and add the chopped tomatoes, tomato purée, and peanut butter.
Season with salt and pepper, and let it cook for about 20 minutes.
Meanwhile, add the rice to a saucepan with some water and a pinch of salt. Bring it to a boil, then lower the heat and let it simmer for around 10 minutes. Once most of the water has evaporated, remove from the heat, cover, and allow it to steam for 10 to 15 minutes.
Stir the black beans into the stew and let it cook for an additional 5 minutes, ensuring the sweet potato is tender but still holds a slight firmness.
Finish by adding lemon juice and parsley, and adjust seasoning with salt and pepper. Serve the stew alongside the rice.
