I made this recipe once before and we liked it. Amazingly we liked it again. Unfortunately when I went to look it up on peasandthankyou.com I discovered the site is no longer available. Fortunately I was able to google the recipe so I didn't have to retype it.
The only change I made was adding about 1/4 lb. of sliced baby bella mushrooms to keep Mark happy. The man reeeally loves his mushrooms. We forgot to add the optional toppings. The soup stood an its own and didn't really need the extras. Maybe we'll use them with our leftovers.
SPICY AFRICAN PEANUT SLOW COOKER SOUP
www.peasandthankyou.com
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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