African Yam-Peanut Stew

This is another recipe I make routinely for my World Literature classes. We're just starting our Africa unit, reading Chinua Achebe's Things Fall Apart -- in which their primary cash crop is yams.

3 cloves garlic
1 cups loosely packed fresh cilantro leaves
28 oz can diced tomatoes
1 C peanut butter (chunky or creamy)
2 tsp cumin
1½ tsp cinnamon
½ tsp cayenne pepper
1 tsp salt
3 lbs (4-5 medium) sweet potatoes
15 oz can chickpeas, rinsed and drained
16 oz canned or frozen cut green beans

Peel sweet potatoes and cut into 1 - 1½" chunks.

In blender (or food processor with knife blade) blend garlic, cilantro, tomatoes with their juice, peanut butter, cumin, cinnamon, cayenne, and salt until smooth.

Pour peanut butter mixture into 4½ to 6 quart slow cooker; stir in 1-2 cups water or broth. Add sweet potato chunks and chickpeas; stir to combine. Cover slow cooker with lid and cook on low setting for 8-10 hours, or on high setting 4-5 hours...or until potatoes are tender.

10 minutes before serving, cook/heat green beans. Gently stir beans into stew.
Serve. Garnish with chopped peanuts if desired.