Ingredients

• 1 onion , chopped
• 2 small jalapeno peppers , seeded and chopped
• 3 cloves garlic , minced
• 2 teaspoons minced fresh ginger
• 2 teaspoons ground cumin
• 0.5 teaspoons salt
• 0.25 teaspoons ground coriander
• 0.25 teaspoons ground cinnamon
• 0.13 teaspoons red pepper flakes
• 4 cups water
• 2.5 pounds sweet potatoes , peeled and chopped into 2-inch pieces
• 2 , 15 ounce
• 2 , 15 ounce
• 0.25 cups peanut butter
• 1 , 15 ounce

Instructions

1. 1 Place onion, jalapeno peppers, garlic, ginger, cumin, salt, coriander, cinnamon, and red pepper flakes in a large slow cooker. Pour in water and stir to combine. Mix in sweet potatoes, tomatoes, chickpeas, and peanut butter.
2. 2 Set cooker to Medium-High, cover, and cook until sweet potatoes are tender and stew has thickened, about 6 hours. Stir in green beans, cover, and continue cooking until beans are heated through, 15 to 20 minutes.

Nutrition per serving