When serving the community involves serving up a tasty dish — think charitable dinners and church potlucks — this savory stew will wow the crowd. It’s a different twist on familiar flavors, and you can make it vegetarian or add some boneless, skinless chicken. Best of all, you toss everything in a slow cooker, so you can finish the rest of your to-do list while it simmers.
- 15-ounce can chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon chili powder
- 15-ounce can diced tomatoes with juice
- 4 cups (about 2) sweet potatoes, diced
- ½ cup peanut butter
- 1 medium onion, chopped
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 4 cups fresh spinach or kale, chopped
Add all ingredients except spinach/kale to a slow cooker and cook on low for 8 hours or high for 4 hours. Use a masher or wooden spoon to mash the potatoes until the mixture is thickened to your liking. Stir in the spinach/kale and cook for another 20 minutes.
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You can garnish this with chopped roasted peanuts right before serving. This recipe also freezes well, which makes it even more convenient. And the peanut butter gives you a boost of protein and heart-healthy fats.”