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.

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 broth powder
2 tablespoons natural peanut butter
1/2 cup red lentils, drained and rinsed
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.

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

Chef Suggestions
Garnish with chopped cilantro, chopped peanuts, dairy-free or organic sour cream or organic plain yogurt.