Add the oil to a large saucepan over a medium heat. Wait until it's hot and then add the onion and cook for 5 minutes. Add the garlic, ginger and scotch bonnet and cook for another 2 minutes. Add the cumin, turmeric, cinnamon and cayenne pepper and mix everything together.
Add the chopped tomatoes, tomato puree, vegetable stock and peanut butter. Give everything a good mix then add in the sweet potato, chickpeas and peanuts. Bring to a light boil and cover the pan. Cook for 30-40 minutes. Once it's cooked stir in the spinach and allow to wilt. Serve with a grain of your choice and topped with halved cherry tomatoes, peanuts and fresh coriander.
Nutrition information is an estimate and will vary depending on the ingredients used.