Sweet Potato & Beef Stew with Spinach and Tomatoes
1 1/2 pounds beef chuck, cut into chunks 2 sweet potatoes (about 1 pound), cut into 1/2-inch-thick half-moons 1 28-ounce can whole peeled tomatoes 1 large red onion, cut into wedges 1/2 cup dried apricots 2 teaspoons ground cumin 2 teaspoons ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon cayenne kosher salt 1 10-ounce box couscous (1 1/2 cups) 1 15-ounce can chickpeas, rinsed 2 cups baby spinach (1 1/2 ounces) 1/4 cup roasted almonds, chopped
1In a 4- to 6-quart slow cooker, combine the beef, potatoes, tomatoes (and their juices), onion, apricots, cumin, ginger, cinnamon, cayenne, 3/4 teaspoon salt, and 1/2 cup water.
2Cook, covered, until the meat is tender, on high for 4 to 5 hours, or on low for 7 to 8 hours.
3Ten minutes before serving, prepare the couscous according to the package directions.
4Add the chickpeas to the slow cooker and cook until heated through, 2 to 3 minutes. Stir in the spinach. Serve with the couscous and sprinkle with the almonds.