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African Peanut Sweet Potato Stew
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Course Soup
Cuisine African
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 2 large sweet potatoes, peeled and cut into chunks
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 (14-ounce) can diced tomatoes
  • 4 cups vegetable broth
  • 1/2 cup creamy peanut butter
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • Salt and black pepper, to taste
  • 2 cups fresh spinach
  • Chopped peanuts and fresh cilantro, for serving

Instructions
 

  • Add the sweet potatoes, onion, garlic, bell pepper, chickpeas, diced tomatoes, and vegetable broth to the slow cooker.
  • Stir in the cumin, smoked paprika, cayenne, salt, and black pepper until evenly combined.
  • Cover and cook on low for 6 to 7 hours, until the sweet potatoes are very tender.
  • Stir in the peanut butter until it melts into the broth and thickens the stew.
  • Add the spinach and stir until it wilts, about 5 minutes.
  • Taste and adjust salt or cayenne if needed.
  • Serve hot with chopped peanuts and cilantro sprinkled on top.

Notes

Stir the peanut butter in only after the sweet potatoes are soft so it blends smoothly without separating. Leftovers thicken more in the fridge, so add a splash of broth when reheating. Skip the cayenne if you prefer milder flavors, or add an extra pinch if you like more heat.
Course: Soup
Cuisine: African
Equipment: Slow Cooker