African Sweet Potato-Peanut Stew

I made this stew after seeing it posted on a friend's FB page and it was so good I was scrapping the bowl to get the final bites. I made it again when Christina came to visit as it is dairy and soy free... she really liked it and Brett did too (at least I think he did:). However, the chickpeas in the stew are closely related to soybeans so Christina will probably substitute another bean the next time she makes this.

Ingredients

U.S.

Metric

Conversion chart

• 3 clove(s) garlic
• 2 cup(s) (loosely packed) fresh cilantro leaves and stems
• 1 can(s) (28 ounces) diced tomatoes
• 1/2 cup(s) creamy or chunky peanut butter
• 2 teaspoon(s) ground cumin
• 1/2 teaspoon(s) ground cinnamon
• 1/4 teaspoon(s) ground red pepper (cayenne)
• Salt
• 1 cup(s) water
• 3 pound(s) sweet potatoes, peeled and cut into 2-inch chunks (I did not peel because the skins are so nutritious--quicker and still tastes great!)
• 1 can(s) (15 to 19 ounces) garbanzo beans, rinsed and drained
• 1 package(s) (16 ounces) frozen whole or cut green beans

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Directions

1. In blender or food processor with knife blade attached, blend garlic, cilantro, tomatoes with their juice, peanut butter, cumin, cinnamon, ground red pepper, and 3/4 teaspoon salt until pureed.
2. Into 4 1/2- to 6-quart slow-cooker bowl, pour peanut-butter mixture; stir in water. Add sweet potatoes and garbanzo beans; stir to combine. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours or until potatoes are very tender.
3. About 10 minutes before sweet potato mixture is done, cook green beans as label directs. Gently stir green beans into stew.

http://www.delish.com/recipefinder/sweet-potato-peanut-stew-612