Ingredients

• 1 onion, chopped
• 2 small jalapeno peppers, seeded and chopped
• 3 cloves garlic, minced
• 2 teaspoons minced fresh ginger
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon red pepper flakes
• 4 cups water
• 2 1/2 pounds sweet potatoes, peeled and chopped into 2-inch pieces
• 2 (15 ounce) cans diced tomatoes, drained
• 2 (15 ounce) cans chickpeas, drained and rinsed
• 1/4 cup peanut butter
• 1 (15 ounce) can sliced green beans, drained

Instructions

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. 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.