Prep Time: 20 minutes | Cook Time: 6 hours in crockpot | Total Time: 6 hours and 20 mins

Submitted By: Lesley Levinski

Ingredients:

• 1 can (28 ounces) diced tomatoes, undrained
• 1 cup fresh cilantro
• ½ cup crunchy peanut butter – (organic, unsweetened or no added sugar peanut butter)
• 3 garlic cloves, halved
• 2 tsp ground cumin
• 1 tsp salt
• ½ tsp ground cinnamon
• ¼ tsp smoked paprika
• ¼ tsp cayenne pepper (if you like spicy)
• 3 lbs sweet potatoes (about 6 medium) , peeled and cut into 1 inch pieces
• 4 carrots, peeled and cut into 1 inch rounds
• 1 can of chickpeas, rinsed and drained
• 2.5 cups of water
• 8 cups of fresh kale

Directions:

• Place first 9 ingredients in your slow cooker.
• Stir in the sweet potatoes, beans, and water.
• Cook, covered on low 6-8 hrs or until potatoes are tender, adding kale during the last half hour.  Can top each serving with cilantro and chopped peanuts.

Optional Ingredients:

• Jalapeno pepper chopped finely for more spice.
• Navy beans, lentils, or black beans instead of chickpeas.
• Can add other greens that you like – spinach, collards, chard, etc..

Recipe Notes:  

Brown rice goes well with  this dish because of it’s texture,  but It stands well alone, or even with some naan bread for dipping. I love spice, so I top it off with a drizzle of hot sauce or sriracha. This all makes it a fusion of cultures but the more the better!

This recipe can be frozen and holds up really well.  Can also be refrigerated for up to 4-5 days.

Happy Eating!