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.
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.