Peel and dice the potatoes, sweet potato, bell pepper, and carrots. Finely chop the onion and garlic.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent, about 5 minutes.

Add the red bell pepper, carrots, potatoes, and sweet potato. Sauté for about 10 minutes, stirring regularly, until the vegetables begin to soften.

Add the grated ginger, paprika, cumin, and cayenne pepper. Mix well to coat the vegetables with the spices, and cook for another 2 to 3 minutes.

Dissolve the vegetable broth cube in 100 ml of boiling water.

Add the peanut butter and stir until fully incorporated into the sauce. Pour the mixture into the pot.

Then add the crushed tomatoes and tomato paste.

Add the chickpeas and coconut milk to the pot. Stir well to combine all the ingredients.

Bring to a boil, then reduce the heat to low. Cover and simmer for 20 to 30 minutes, or until the vegetables are tender and the sauce has thickened.

Taste and adjust seasoning with salt and pepper as needed.

Serve hot, garnished with fresh coriander, alongside white rice or couscous.

Variations: You can add other vegetables such as zucchini, spinach, or eggplant to enrich the dish.

Storage: Mafé keeps well in an airtight container in the refrigerator for 3 to 4 days.