Slow Cooker Vegetable Pavlava

Slow Cooker Vegetable Pavlava

I've been making this recipe for Chicken Pavlava (Aftrican Peanut Stew) for a while now and it has become a family favorite.  Anticipating my mom's visit next month, I wanted to come up with a vegetarian version, because I knew she'd love the flavors just like we do.  I also wanted to try it in the slow cooker, because I don't like to spend a lot of time in the kitchen when I have guests in town.  I am so happy with the way this turned out.  I just used the vegetables that I had on hand, whether they are authentic or not to African cooking. I think black beans could also be interchangeable with the chickpeas here.

-2 c vegetable broth
-1 (15 oz) can diced tomatoes (with their juices)
-1/2 c peanut butter
-1/4 tsp cayenne
-2 Tbsp brown sugar
-1 tsp ground ginger
-1 tsp dried thyme
-1/2 tsp salt
-1/2 tsp pepper
-1 tsp sesame oil
-2 cloves garlic, minced
-1 onion, diced
-2-3 colored bell peppers, cut into large chunks
-1 (29 oz) can chickpeas, drained
-2 sweet potatoes, peeled and diced
-3 carrots, diced
-1 lb baby spinach

Combine all ingredients, except spinach, in a greased slow cooker.  Cook on high for 4 hours, or low for 6-8 hours, stirring every hour to help distribute the peanut butter and ensure that all of the potatoes get submerged.  Stir in spinach until it wilts.  Serve immediately over brown rice.