Ingredients
1 can (28 ounces) diced tomatoes, undrained1 cup fresh cilantro leaves1/2 cup chunky peanut butter3 garlic cloves, halved2 teaspoons ground cumin1 teaspoon salt1/2 teaspoon ground cinnamon1/4 teaspoon smoked paprika3 pounds sweet potatoes (about 6 medium), peeled and cut into 1-inch pieces1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 cup water8 cups chopped fresh kaleOptional: Chopped peanuts and additional cilantro leaves
Preparation
Place the first 8 ingredients in a food processor; process until pureed. Transfer to a 5-qt. slow cooker; stir in sweet potatoes, beans and water.
Cook, covered, on low 6-8 hours or until potatoes are tender, adding kale during the last 30 minutes. If desired, top each serving with chopped peanuts and additional cilantro.
