Tunisian Sweet Potato & Chickpea Stew

I got this recipe from the Veg for 30 Days blog and it is sooo yummy! I've been trying to incorporate more vegetables into my diet. I know that sounds dumb being a vegan but sometimes it's easy to just add empty carbs to a meal.

Ingredients:

1/3 cup water
1 onion, chopped
1-2 fresh chillies, seeded and finely chopped (optional)
2 tsp minced fresh ginger
1 clove minced fresh garlic
1½ tsp ground cumin
¼ tsp ground cinnamon
1 tsp paprika
1 tsp ground coriander
3 small sweet potatoes (kumera), peeled and shopped
2 x 400 g cans diced tomatoes (no added salt)
2 x 400g cans chick peas, drained and rinsed (I used one can chickpeas, one can butter beans)
1 cup green beans, cut in 3 cm pieces
1½ cups water, chick pea cooking liquid or vegetable cooking water
¼ cup natural peanut butter
½ cup frozen chopped spinach, defrosted (I used 1 1/2 cups)
¼ cup chopped fresh coriander

Method:

Place the water, onion, chillies, ginger and garlic in a large pot. Cook, stirring occasionally for 5 minutes.
Add cumin, cinnamon, paprika and coriander. Cook for 1 minute, stirring constantly.
Add sweet potatoes, tomatoes, chick peas, green beans, vegetable broth and peanut butter.
Bring to a boil, reduce heat and simmer, covered, for 20-25 minutes.
Add spinach and continue cooking for 10-15 minutes. Stir in fresh coriander and let rest for 2 minutes.