African Peanut Stew

Just spotted a variant of this recipe which is cooked in slow cooker. The author also freezes all the ingredients apart from the stock so its ready to go into the slow cooker once defrosted. Put it all bar the spinach into slow cooker and cook on low for 6 hours. Add spinach towards the end

Otherwise:

Lightly fry 1 diced onion, 4 crushed cloves garlic, 1 tbsp grated fresh ginger with 1 teaspoon cumin, half a teaspoon each of ground coriander and salt, quarter teaspoon cayenne until onion is translucent.  Add 1 can chickpeas in water (liquid and all), 1 diced large sweet potato,  1 can chopped tomatoes, half a cup of unsweetened Peanut butter (crunchy or smooth) and four cups of vegetable stock.
Bring to simmer and cook until the sweet potato is tender (about 20 minutes). Add water if getting too dry.
Add couple of large handfuls of spinach and cook until wilted.

Serve with coriander salsa. Chop 25g coriander leaves, 1 red chilli and combine with juice of lime.

Note - if using up large bunch of coriander then make the rest into the base for the Laksa soup recipe: 25g fresh coriander, 1 red chilli, 2 garlic cloves, .5 inch root ginger, 1.5 tsp lemongrass paste, juice of lime - process all OR finely chop by hand and combine