Slow Cooker Peanut, Sweet Potato, & Chickpea Stew Recipe
This hearty chickpea stew is a vegan riff on West African peanut stew and cooks up effortlessly in the Crock Pot. A savory peanut-tomato sauce coats tender chickpeas, sweet potatoes, and spinach. Serve over rice and top generously with chopped salted peanuts and cilantro!
Ingredients
- 1 medium yellow onion diced) (about 2 cups
- 3 cloves garlic minced
- 1 tablespoon fresh ginger chopped
- 1 large sweet potato peeled and diced) (about 2 cups
- 2 cans chickpeas drained and rinsed; 15-ounce cans; 3 1/2 cups
- 15 ounces crushed tomatoes 1 can
- 2 cups low-sodium vegetable broth
- 1/2 cup creamy peanut butter
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground red cayenne pepper plus or minus to taste
- 1/2 teaspoon kosher salt + more to taste
- 1/4 teaspoon freshly ground black pepper + more to taste
- 4 cups packed fresh baby spinach
For serving:
- 2 cups cooked brown rice
Garnish:
- Fresh cilantro
- Chopped salted peanuts
Equipment
- 1 3-quart or larger slow cooker
Instructions
- To a 3-quart or larger slow cooker, add all ingredients except the spinach. The peanut butter might not incorporate all the way at first, but once it warms it will melt and mix with the other ingredients.
- Cook on high 3-4 hours or low 6-8 hours. Stir in the spinach until wilted. Serve over rice with fresh cilantro and a generous topper of chopped salted peanuts.
Notes
Meat option
Classic West African Peanut Stew often contains chicken. If you like, you could stir some cooked/shredded chicken into the meat-eaters' bowls.Nutrition Facts
Calories: 281kcal, Carbohydrates: 38g, Protein: 10g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Sodium: 419mg, Potassium: 676mg, Fiber: 6g, Sugar: 8g, Vitamin A: 7416IU, Vitamin C: 15mg, Calcium: 89mg, Iron: 3mg