This is my partner, John’s absolute favourite main meal! It can be made either on the stove or in a slow cooker. I prefer the slow cooker option, because it really ramps up the flavour and texture.
1/3 cup water
1 onion, chopped
1-2 fresh chillies, seeded and finely chopped (optional)
2 tsp minced fresh ginger
1 clove minced fresh garlic
1½ tsp ground cumin
¼ tsp ground cinnamon
1 tsp paprika
1 tsp ground coriander
2 large or 3 small orange sweet potatoes (kumera), peeled and cut into 3 cm cubes
2 x 400 g cans diced tomatoes (no added salt)
3½ cups cooked chick peas, or 2 x 400g cans chick peas, drained and rinsed
1 cup green beans, cut in 3 cm pieces
1½ cups water, chick pea cooking liquid or vegetable cooking water
¼ cup natural peanut butter (no added salt, sugar or vegetable oil)
1/2 cup frozen chopped spinach, defrosted
¼ cup chopped fresh coriander
Place the water, onion, chillies, ginger and garlic in a large pot. Cook, stirring occasionally for 5 minutes. (If using slow cooker, cook these ingredients on High for 1 hour.) Add cumin, cinnamon, paprika and coriander. Cook for 1 minute, stirring constantly. Add sweet potatoes, tomatoes, chick peas, green beans, vegetable broth (use only 1 cup if cooking in slow cooker) and peanut butter. Bring to a boil, reduce heat and simmer, covered, for 20-25 minutes. (Or slow cooker on Low for 6 hours.) Add spinach and continue cooking for 10-15 minutes. Stir in fresh coriander and let rest for 2 minutes.
We had this over steamed quinoa tonight. Yummy!