Vegan Slow Cooker Peanut Stew (Maafe-Inspired)

Ingredients

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  15 oz or 425g

• Vegetable Stock

  Freshdirect

  4 cup or 948g

• Salt

  Table

  ½ tsp or 3g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Tomatoes

  Crushed, canned

  1 can (15 oz) or 425g

• Sweet potato

  Raw, unprepared

  400g

• Peanut butter

  Chunk style, with salt

  ½ cup or 129g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger

  Spices, ground

  100g

• Spinach

  Raw

  400g

Directions

1. Combine ingredients- To the insert of a 5 quart or larger slow cooker, add the chickpeas, vegetable stock, salt, cumin, coriander, cayenne, diced tomatoes, sweet potatoes, peanut butter, onion, garlic and ginger. Stir to combine.
2. Cook- Place the lid on your slow cooker and cook on low for 6 hours.
3. Add spinach- Add four handfulls of spinach to the slow cooker, then stir and put the lid back on. Set it to cook on high for 15 more minutes.
4. Mash- Using a potato masher, mash up the sweet potatoes to thicken the stew. This is not necessary, and you can skip this step if you'd prefer.
5. Serve- Enjoy with bread for dunking, or one of the toppings suggested in note 1.
6. Recipe by: Denise Bustard (source: https://sweetpeasandsaffron.com/african-peanut-stew/#wprm-recipe-container-26184)