Peanut, Sweet Potato and Chickpea Stew

Instructions

1. 1

   Drain and rinse the chickpeas; the listed weight is drained weight, approximately two 400 g cans. Peel the sweet potatoes and cut into 2 cm cubes, measuring 800 g after peeling. Finely chop the onion, mince the garlic and finely grate the ginger. Keep the spinach refrigerated until its cooking stage.

2. 2

   In a bowl, hand-whisk the peanut butter with 150 ml of the measured broth until smooth. Gradually whisk in the remaining 450 ml broth, then the cumin, cayenne and salt.

3. 3

   Put the sweet potato, chickpeas, onion, garlic, ginger and tomatoes with their juices into an unheated 5-quart Crock-Pot. Pour in the peanut sauce and stir thoroughly. Cover and cook on LOW for 6 hours, until the sweet potato is easily pierced with a fork.

4. 4

   Roughly chop the spinach, stir it into the stew and replace the lid. Continue cooking on LOW for 20 minutes, until the spinach has wilted and the stew reaches at least 165°F/74°C in the center.

5. 5

   Stir in the juice of the lime. Mash a few sweet potato pieces against the side of the crock to lightly thicken the sauce, then divide the stew among four bowls.