Heat a 6 qt dutch oven over medium heat until hot. Add onion, jalapeños, and 1/3 cup water and cook about 8 minutes or until tender, stirring occasionally and adding water if needed. Stir in ginger, garlic, cumin, salt, cinnamon, crushed red pepper, and coriander. Cook 2-3 minutes, stirring constantly.

To onion mixture add tomatoes with their juice, yam chunks, chickpeas, broth and peanut butter. Bring to a boil, turn down to simmer for 20 minutes, covered.

Add green beans and cook, covered, until beans are done, about 10 minutes.