Roasted Peanut Stew

Chop the onion, fennel, garlic chives and Italian parsley and suet in the oil.

Chop the tomatoes and add them together with the peanuts. Remember, don't peel the peanuts! Deglace with a little water and let to cook until tomatoes break down.

Chop the garlic and pickles and add them to the stew. Add water but only a little. The stew shouldn't have a lot of liquid.

Cook until having a thick consistency, around 8 minutes, and take it out of the heat.

Taste and correct seasoning.

Serve with quinoa rice.