This is a favorite soup! One can also thicken the recipe to make more of a sauce over forbidden wild black rice on a bed of fresh spinach greens. Either way, it has the perfect spice combinations for a hearty winter meal.
Servings for 6:
3 cloves garlic
2 cups (loosely packed) fresh cilantro leaves and stems
3 cups (28 ounces) canned and undrained tomatoes (whole or diced)
1/2 cup creamy or chunky peanut butter
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper (or cayenne pepper)
1 cup water
3 pounds sweet potatoes, peeled and cut into 2-inch chunks (regular potatoes work well too)
2 1/2 cups (15 to 19 ounces) garbanzo beans, rinsed and drained
2 cups (16 ounces) garden frozen whole or cut green beans
1. In blender or food processor with knife blade attached, blend garlic, cilantro, tomatoes with their juice, peanut butter, cumin, cinnamon, ground red pepper, and 3/4 teaspoon salt until pureed.
2. Into 4 1/2- to 6-quart slow-cooker bowl, pour peanut-butter mixture; stir in water. Add sweet potatoes and garbanzo beans; stir to combine. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours or until potatoes are very tender.
3. About 10 minutes before sweet potato mixture is done, cook green beans as label directs. Gently stir green beans into stew.