African Chickpea Stew

1 cup diced veggies (cabbage, celery, bell pepper)
2 cups carrots sliced into 1/2 inch slices
2 cups sweet potato, cut into 1/2 inch cubes
1 jalapeno, minced (optional)
Tomato juice
1 tsp minced or grated ginger
1 can chickpeas, drained
2 Tbs fresh cilantro
1/2 tsp cumin
1 Tbs peanut butter
Oil, salt

In a deep pot saute the diced veggies in a tablespoon of oil for a few minutes, until they soften. Add carrots, sweet potato, jalapeno, ginger, cumin and enough tomato juice to just cover all the vegetables. Simmer together until the potatoes are soft, then add chickpeas, cilantro and peanut butter and salt to taste.