Ingredients

Sauce

• 1 x 410 g can Rhodes Quality Tomatoes Chopped & Peeled
• 125 ml (½ cup) peanut butter
• 5 ml (1 tsp) ground paprika
• 5 ml (1 tsp) ground ginger
• 2.5 ml (½ tsp) ground coriander
• salt and freshly cracked black pepper
• 500 ml (2 cups) prepared vegetable stock

Stew

• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 500 g sweet potatoes, peeled and diced
• 3 carrots, peeled and chopped
• 500 ml (2 cups) baby spinach
• 1 x 410g can Rhodes Quality Chick Peas in Brine, drained
• 1 x 410 g can Rhodes Quality Butter Beans in Brine, drained
• to serve: roasted peanuts, rice

Method

1. Place the Rhodes Quality Tomatoes Chopped & Peeled, peanut butter and spices into a blender.
2. Process until smooth.
3. Stir in the vegetable stock and set aside.
4. Place the onion, garlic, sweet potatoes, carrots and spinach into the slow cooker.
5. Add the Rhodes Quality Chick Peas in Brine and the Rhodes Quality There Bean Mix.
6. Add sauce and stir to combine.
7. Cover and cook on high for 2 hours. 
8. Serve hot over cooked rice. 
9. Garnish with chopped roasted peanuts.

Servings

Serves 6 

Cooking Time

Prep Time: 15 minutes

Cook Time: 2 hours