This is soul food in a bowl. It's creamy and rich with a subtle heat. Rainbow chard adds a pretty array of colours to the stew, but if you don’t have any available, you can substitute it for Swiss chard or spring greens. Don’t leave out the coriander topping at the end, as this lifts the stew with its fresh flavour. This is one of my favourite foods to eat on a cold, autumn day, while wearing a cosy, knitted jumper.