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Slow Cooker Peanut Stew

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Soups
Servings 6 people

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.