Name: Chipotle Chickpea Stew
Ingredients: ½ cup (120 ml) chunky natural peanut butter; 1 large russet potato, peeled and cut into 1-inch (2.5-cm) chunks; 1 large sweet potato, peeled and cut into 1-inch (2.5-cm) chunks; 2 (14- to 15-ounce/400- to 430-g) cans chickpeas, drained and rinsed, or about 3 cups cooked and drained; 1 (14.5-ounce/411-g) can diced, whole, or crushed tomatoes; 5 chipotle chiles in adobo, with some of the sauce; Salt; 2 tablespoons chopped fresh cilantro; Juice of 1 lime, or more to taste

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

This may be my ideal fall vegetarian meal: spicy and warming, tangy and nutty, and deeply satisfying. A dollop of plain Greek yogurt goes nicely with it too.

Ingredients

5 chipotle chiles in adobo, with some of the sauce
1 (14.5-ounce/411-g) can

Method

Morning

Put the chipotles, tomatoes, and 1½ cups (360 ml) water in the slow cooker and use an immersion blender to puree the mixture until smooth (or puree in a blende