Tomato and Peanut Soup with Sweet Potato and Chickpeas

1 tbsp oil

1 onion

2 tbsp fresh grated ginger

3 cloves garlic, minced

2 tsp chili powder

1 1/2 tsp cumin

1 tsp salt

4 cups soup broth

1 540ml can chickpeas

3 tomatoes, chopped

1 large sweet potato, diced

1 large carrot

1/4-1/3 cup peanut butter

1/4 finely chopped cilantro stems

1 handful spinach/chopped kale/swiss chard

Yogurt, peanuts, cilantro leaves, for garnish

Heat oil in large pot. Add onions, cook until soft. Add ginger and garlic, cook for 1-2 minutes. Add spices, cook for 1 minute. Add everything else except spinach, bring to boil. Reduce heat and simmer uncovered 20-30 minutes. Stir in spinach, cook 2-3 minutes until wilted.

Slow cooker: put everything except oil and spinach into slow cooker. Cover and cook on low 6 hours. Uncover, stir, break up chunks of sweet potato, and add spinach. Cover, cook 1-2 minutes for spinach to wilt.

Serves 8