The beauty of this recipe is that once you’ve prepped the ingredients, you can sit back, relax, and let the slow-cooker do the rest of the leg work. Stews (and slow-cooker meals in general) tend to make great leftovers as they thicken over time and tend to be quite versatile – serve it over rice, with bread, add water to thin it out for a soupier experience… the possibilities are endless!

Ingredients:

• 2 tbsp tomato paste (puree)
• 1 tbsp peanut butter (unsalted)
• ½ tsp ground cumin
• Red chili flakes or fresh chilli (to taste)
• 55 g (½ cup) chopped sweet potatoes
• ½ tsp garlic, minced (or paste)
• ½ tsp ginger, minced (or paste)
• 150 g chicken breasts (cut into 1" (2.5cm) cubes)
• 50 g (¼ cup) chickpeas, low sodium (drained and rinsed)
• 140 ml (⅔ cup) vegetable stock
• Sea salt (to taste)
• Black pepper (to taste)
• ⅓ cup kale (tough stalks removed, chopped)
• 1½ tbsp peanuts, unsalted (chopped)

Method:

1. Add the tomato paste, peanut butter, cumin and chili flakes to the insert of a slow cooker. Stir together until smooth.
2. Chop the sweet potatoes, mince the garlic and ginger. Next up, cut the chicken into 2.5cm cubes and add to the slow cooker.
3. Add chickpeas, vegetable stock, salt and pepper. Cover and cook until the sweet potatoes are cooked (1-2 hours on high or 3-4 hours on low).
4. Prep the kale (removing the tough stems and chopping the leaves) then chop the peanuts.
5. When the sweet potatoes are ready, add the kale to the slow cooker. Stir into the stew and return the cover. Cook for an additional 10-15 minutes or until the kale is tender.
6. You can serve to eat straight away, topping with peanuts or it can be store in the fridge for couple of days or frozen.

Interested in Nutrition?

Discover the world of nutrition through our practical, evidence-based courses. Find out more about our range of Nutrition Short Courses.