Wednesday, October 23, 2013

Spicy African Peanut Slow Cooker Soup


Always hated cooking. Unbearably tedious and domestic. Unless I had a cocktail in hand, and even then, meh.

Then I spent the afternoon chopping sweet potatoes and singing Ella & Louis duets to my unborn son. (He needs to learn.)

Might've changed my mind.

Thanks to my little sis for the original recipe. It's cooking now. Perfect for autumn (to be devoured with an agave-drizzled hunk of that leftover cornbread from the other night). And for lazy rookie chefs who like to have lots of leftovers so as to avoid further cooking.

Smells delish.



Spicy African Peanut Slow Cooker Soup
from Peas and Thank You

  • 1 14-ounce can of chickpeas, drained and rinsed
  • 1 sweet potato, cubed
  • 1 1/2 tsp. curry powder
  • 3/4 tsp. garam masala (I couldn't find any, so left it out this time around)
  • 1 tsp. cumin
  • 1 tbsp. minced ginger
  • 2 tsp. minced garlic
  • Sweetener to taste (sugar or stevia)
  • Dash of cinnamon
  • 1 14-ounce can of fire-roasted tomatoes, in juice
  • 1 14-ounce ounce can light coconut milk
  • 2 cups vegetable stock
  • 2 tbsp. natural peanut butter
  • 1/2 cup red lentils, drained and rinsed
Combine all ingredients in a crock-pot and set on high for about an hour, then switch to low for an additional 4-5 hours. If desired, garnish with chopped cilantro, chopped peanuts or sour cream.

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