African Sweet Potato Stew
Description
Peanut butter adds African flair to this slow-cooked sweet potato and chickpea stew perfect for a hearty vegetarian or vegan dinner.
Ingredients
•
1 onion, chopped
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2 small jalapeno peppers, seeded and chopped
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3 cloves garlic, minced
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2 teaspoons minced fresh ginger
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2 teaspoons ground cumin
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1/2 teaspoon salt
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1/4 teaspoon ground coriander
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1/4 teaspoon ground cinnamon
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1/8 teaspoon red pepper flakes
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4 cups water
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2 1/2 pounds sweet potatoes, peeled and chopped into 2-inch pieces
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2 (15 ounce) cans diced tomatoes, drained
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2 (15 ounce) cans chickpeas, drained and rinsed
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1/4 cup peanut butter
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1 (15 ounce) can sliced green beans, drained
Directions
1
Place onion, jalapeno peppers, garlic, ginger, cumin, salt, coriander, cinnamon, and red pepper flakes in a large slow cooker. Pour in water and stir to combine. Mix in sweet potatoes, tomatoes, chickpeas, and peanut butter.
2
Set cooker to Medium-High, cover, and cook until sweet potatoes are tender and stew has thickened, about 6 hours. Stir in green beans, cover, and continue cooking until beans are heated through, 15 to 20 minutes.