Spicy African Peanut Stew {Peas and Thank You}

This was SO gooooood! I cooked it in the crockpot. Everyone loved. Except Ava. She would have given her first born to NOT eat it. Sigh.

1 can (14 ounces) chickpeas, drained and rinsed

1  sweet potato, cubed (approximately 1 cup)

1 1/2 teaspoons curry powder

1/2 to 3/4 teaspoon garam masala (depending on how spicy you like it)

1 teaspoon cumin

1 tablespoon minced ginger

2 teaspoons minced garlic

sweetener to taste (organic sugar or stevia)

dash cinnamon

1 can (14 ounces) organic fire-roasted tomatoes, in juice

1 can (14 ounces) light coconut milk

2 cups vegetable broth powder

2 tablespoons natural peanut butter

1/2 cup red lentils, drained and rinsed

Directions

Combine all ingredients in a Crock-Pot and set on high for about half an hour, and then switch to low for an additional 3 to 4 hours. Serve and pass garnishes at the table.

Chef Suggestions

Garnish with chopped cilantro, chopped peanuts, dairy-free or organic sour cream or organic plain yogurt.