Ease of Preparation: Easy
Preparation Time: 10 min
Cook Time: 3-4 hrs
Servings: makes 4 large bowls
Recipe By: Sarah Matheny
From: peas and thank you
Used with permission of Harlequin
Spicy African Peanut Slow Cooker Soup
This hearty, delicious recipe has me rethinking where to store my kitchen equipment. Get excited, slow cooker, you're going places.
Ingredients
1 can (14 ounces) chickpeas, drained and rinsed
1 sweet potato, cubed (approximately 1 cup)
1 1/2 teaspoons curry powder
1/2 to 3/4 teaspoon garam masala (depending on how spicy you like it)
1 teaspoon cumin
1 tablespoon minced ginger
2 teaspoons minced garlic
sweetener to taste (organic sugar or stevia)
dash cinnamon
1 can (14 ounces) organic fire-roasted tomatoes, in juice
1 can (14 ounces) light coconut milk
2 cups vegetable stock
2 tablespoons natural peanut butter
1/2 cup red lentils, drained and rinsed
1 sweet potato, cubed (approximately 1 cup)
1 1/2 teaspoons curry powder
1/2 to 3/4 teaspoon garam masala (depending on how spicy you like it)
1 teaspoon cumin
1 tablespoon minced ginger
2 teaspoons minced garlic
sweetener to taste (organic sugar or stevia)
dash cinnamon
1 can (14 ounces) organic fire-roasted tomatoes, in juice
1 can (14 ounces) light coconut milk
2 cups vegetable stock
2 tablespoons natural peanut butter
1/2 cup red lentils, drained and rinsed
Directions
Combine all ingredients in a Crock-Pot and set on high for about half an hour, and then switch to low for an additional 3 to 4 hours. Serve and pass garnishes at the table.
Chef Suggestions
Garnish with chopped cilantro, chopped peanuts, dairy-free or organic sour cream or organic plain yogurt.
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