African Influenced Sweet Potato Stew

Preparation time:	15 minutes
Slow Cooker Size	3.5L+
Serves:	6
Cooking time:	8 to 10 hours on Low setting or 4 to 5 hours on High setting

You’ll have no worries about getting enough of your daily vegetables if you prepare this wonderful and hearty African-influenced stew. Prepare for a delicious and bold combination of flavours. Serve with bread or cornbread for a satisfying, delicious, and healthy meal.

Ingredients:

• 1.4kg (3lbs) sweet potatoes, peeled and cut into 5cm (2") chunks
• 3 cloves garlic
• 2 cups (500ml/16fl oz) loosely packed fresh cilantro leaves and stems
• 1 x 790g (28 oz) in diced tomatoes
• ½ cup peanut butter (creamy or crunchy)
• 2 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cayenne pepper
• ¾ teaspoon salt
• 1 cup water
• 1 x 450g (14 oz) tin garbanzo beans (chick peas), rinsed and drained
• 1 x 450g (14 oz) packet frozen whole or cut green beans

Steps:

1. Use a blender or food processor to blend garlic, cilantro, tomatoes (with juice), peanut butter, cumin, cinnamon, cayenne pepper, and ¾ teaspoon salt until pureed.
2. Pour mixture into slow cooker. Stir in water. Add sweet potatoes and garbanzo beans and stir.
3. Cover and cook on Low setting for 8 to 10 hours or on High setting for 4 to 5 hours, until potatoes are very tender.
4. About a quarter-hour before stew is done, cook green beans to package directions. Stir into stew before serving.

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