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Heat 1 tablespoon olive oil in a large saucepan over a medium heat.
Add a chopped onion and cook for 10 minutes, stirring often, until soft.
Add 2 cloves of chopped garlic, stir, and cook for a further 1-2 minutes.
Add 2 tablespoons tomato purée, four chopped sweet potatoes, a 400g tin of chopped tomatoes and 500ml hot vegetable stock.
Stir well, bring the boil, then cover and reduce the heat. Simmer for 15 minutes or until the sweet potatoes are cooked through.
Add 100g shredded or frozen spinach and 120g peanut butter and stir well. Cook for 5 more minutes.
If using add the chickpeas and continue to warm through until cooked. If adding vegan chicken-style pieces check the packet instructions for cooking times.
Season to taste with salt and pepper.
Serve with rice or bread or a sorghum porridge to make it really authentic.
This dish keeps well so can be made in advance and also freezes well*.