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

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 cup natural peanut butter
  • 4 cups vegetable broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 3 cups fresh spinach

Instructions
 

  • Place the sweet potatoes, onion, garlic, ginger, diced tomatoes, peanut butter, vegetable broth, chickpeas, cumin, cayenne, and salt into the slow cooker. Stir until the peanut butter is mostly distributed.
  • Cover and cook on low for 7 hours until the sweet potatoes are soft enough to mash slightly against the side of the pot.
  • Stir in the fresh spinach and let it sit for 5 minutes until wilted before serving.

Notes

If the stew thickens too much after freezing, add a splash of broth when reheating to loosen it. The spinach can be swapped for kale if that is what you have on hand, but add it in the last 10 minutes so it keeps some color. For meal prep, portion the cooled stew into containers before freezing so you can thaw only what you need.
Course: Soup
Cuisine: African
Equipment: Slow Cooker, Cutting Board, Knife