African Sweet Potato Stew

Some aromas are indescribable. This stew at full simmer was incredible. I took this photo about 2 hours into the 8 hour slow cook on low. I let it simmer all night and then added the peanut butter right at the end. I did play around with some of the ingredients as I had more of some items and less of another. Since I love garlic, I used more.

• 2 teaspoons olive oil
• 1 1/2 cups chopped onion
• 1 garlic clove, minced (I used 5)
• 4 cups peeled and cubed sweet potato (1 1/2 pounds)
• 1 can garbanzo beans, drained (I wanted red beans but didn't have any) and any legume you like will work as long as they are fully cooked.
• 1 cup baby carrots cut in half
• 1 cup frozen full green beans cut into 1 inch pieces
• 1 1/2 cups vegetable broth
• 1/2 cup chopped red bell pepper
• 1/2 cup water
• 1 teaspoon fresh ginger grated (use less if dried)
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• fresh ground cinnamon to taste-I used 1/2 teaspoon
• 1 can diced tomatoes drained
• a few chopped chili peppers (depends on the heat you want)
• 3 tablespoons peanut butter
• chopped peanuts
• one lime-wedged

Heat oil in skillet and add onion and garlic. Sweat these for 5 minutes over medium heat. Place onion mixture in slow cooker adding sweet potato and other ingredients. Cover and cook on slow for 8 hours or until tender.

Spoon out 1 cup of liquid into a small bowl and add 3 tablespoons of peanut butter,using whisk to blend out any lumps. Stir into hot stew evenly. Top each serving with chopped peanuts and a lime wedge squeezed over the top.

6-8 servings

Serve with spinach salad and crusty bread. Protein 11 grams, fiber 10 grams and 220 mg sodium based on 6 servings.