Adapted from https://sweetpeasandsaffron.com/african-peanut-stew/#wprm-recipe-container-26184

1550 cal/recipe

Ingredients

• 15-oz can chickpeas, drained and rinsed
• 4 c vegetable broth
• 1/2 tsp salt
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cayenne
• 15-oz can diced tomatoes
• 2 med sweet potatoes, washed and cut into 2-inch cubes
• 1/2 c all-natural peanut butter
• 1 onion, diced
• 4 cloves of garlic, minced
• 1 inch of ginger, finely grated
• 2 c packed spinach (4 loose handfulls)

Directions

• Add all ingredients except spinach to a large slow cooker.
• Place lid on slow cooker and cook on low for 6 hours.
• Add spinach to slow cooker and stir thoroughly.
• Return lid and cook on high for 15 minutes.
• Serve warm with accompaniment (see note).

Note

This dish works well with accompaniment. Cook 2 raw cups of brown rice (1380 cal) using Instant Pot Rice or make ?Swedish Limpa by Bread Maker.