Place the can of diced tomatoes, cilantro leaves, chunky peanut butter, garlic cloves, ground cumin, salt, ground cinnamon and smoked paprika into a food processor. Purée funtil smooth.
Pour the puréed ingredients into a 5-quart slow cooker. Stir in the chopped sweet potato, garbanzo beans and water.
Cover and cook on low for 6 to 8 hours, or until the potatoes are tender. Stir in the fresh kale during the last 30 minutes of cooking. When it’s time to serve, feel free to serve the African peanut stew in bowls with chopped peanuts and cilantro on top.
