Peanut butter adds African flair to this slow-cooked sweet potato and chickpea stew perfect for a hearty vegetarian or vegan dinner.
Preparation Time
30 mins
Cooking Time
6 hr 15 mins
Total Time
6 hr 45 mins
Calories
231 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
1 onion, chopped
4 cups water
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons minced fresh ginger
2 small jalapeno peppers, seeded and chopped
2 (15 ounce) cans diced tomatoes, drained
2 (15 ounce) cans chickpeas, drained and rinsed
1 (15 ounce) can sliced green beans, drained
0.25 cup peanut butter
0.5 teaspoon salt
0.25 teaspoon ground coriander
0.25 teaspoon ground cinnamon
0.125 teaspoon red pepper flakes
2.5 pounds sweet potatoes, peeled and chopped into 2-inch pieces
