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Ingredients

1 Medium onion, chopped
2 Jalapenos (or to taste), seeded and chopped
2 tsp Minced or powdered ginger
3 cloves Minced garlic
2 tsp Ground cumin
1/2 tsp. Salt (optional)
1/4 tsp Ground cinnamon
1/8 tsp Crushed red pepper
1/4 tsp Ground coriander
3 cups Water or vegetable broth
2.5 pounds Sweet potatoes (~6 medium sweet potatoes), peeled and cut into 1-2 inch chunks
2 14.5 ounce Cans drained chopped tomatoes
2 14.5 ounce Cans drained chickpeas
1 pound Green beans, fresh or frozen, cut in 2 inch pieces
1/4 cup Natural peanut butter (or more to taste
1 bunch Cilantro

Preparation

Place chopped onion, chopped jalapenos and all seasonings with 3 cups of water or vegetable broth in crock pot over medium heat [experiment with different seasonings, consider substituting curry]. Then chop Sweet potatoes.

Add sweet potatoes, drained tomatoes, drained chickpeas, and peanut butter and mix well. Cook over medium heat until done, ~4-6 hours on medium to low heat. May be left in crock pot for hours. (On stove top, bring to a boil, then simmer until done). Add additional water as needed.

15 minutes prior to serving, add green beans (thawed or fresh) and half a cup chopped cilantro and mix.

Serve with cilantro as garnish.

Makes 8 , very filling, 1.5 cup servings

Cook's Notes

Nutritional Info Servings Per Recipe: 8 Amount Per Serving Calories: 190.8 Total Fat: 4.6 g Cholesterol: 0.0 mg Sodium: 101.7 mg Total Carbs: 33.2 g Dietary Fiber: 6.2 g Protein: 5.2 g

Nutrition Information