I felt in the mood for something spicy. So when I found “Spicy African Peanut Stew”…I thought, yum! It turns out however that the only thing “spicy” about this dish was the fact that the word appears in the title. But it was delicious nonetheless! (Next time I’ll add some cayenne.)
Mt friend Julie has an amazing african stew recipe that I couldn’t find for the life of me! So, I adapted a recipe from http://peasandthankyou.com/2010/01/28/slow-mornin-slow-cookin/. It’s a crock pot recipe, and I wanted the final product to be more like stew and less like soup. I left out the sugar, cut the broth, added more sweet potato and a little more peanut butter. Here’s the recipe I followed:
- 1 can chickpeas, drained and rinsed
- 1 LARGE sweet potato, cubed
- 1 1/2 t. curry powder
- 1/2 t. garam masala
- 1 t. cumin
- 1 T. minced ginger
- 2 t. minced garlic
- dash of cinnamon
- 1 14 oz. can fire roasted tomatoes, in juice
- 1 can light coconut milk
- 1 1/2 c. vegetable stock
- 1/4 c. natural peanut butter
- 1/2 c. red lentils, drained and rinsed (can substitute quinoa, if desired)
- Optional garnishes: cilantro, chopped peanuts, sour cream or plain yogurt.
Combine all the ingredients in your crock pot. Depending on when you want to eat it, you can cook it on high for about 3 to 4 hours, or on high for one hour and then low for several. Just until the sweet potato is nice and soft. Again if you want spice, add to your liking.
You can serve on rice or eat as-is like shown below. You can see the puppers staring longingly into the kitchen. The smell was almost too much for any of us to bear. The moment we heard the crock pot beep, we raced to grab ourselves a bowl (the puppers excluded).