Slow Cooker Peanut Stew
Ingredients
- 1 can of chickpeas drained & rinsed
- 4 cups vegetable stock
- ½ teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne
- 1 can of diced tomatoes including juices
- 5 cups sweet potatoes peeled & cut into 2 inch cubes; roughly 3 medium sweet potatoes
- ½ cup all natural peanut butter
- 1 onion diced
- 4 cloves garlic minced
- 1 inch ginger finely grated
- 4 handfulls spinach
Instructions
- Into the slow cooker slow cooker add the chickpeas, vegetable stock, salt, cumin, coriander, cayenne, diced tomatoes, sweet potatoes, peanut butter, onion, garlic and ginger. Stir to combine. Cook for 8 hours on low
- Add four handfulls of spinach to the slow cooker, then stir and put the lid back on. Set it to cook on high for 15 more minutes.
- Using a potato masher, mash up the sweet potatoes to thicken the stew.