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Spicy African Peanut Slow Cooker Soup Recipe

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This recipe for Spicy African Peanut Slow Cooker Soup is from Kathy's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 14 oz. can of chickpeas (rinsed and drained)
1 sweet potato, cubed
1 1/2 tsp. curry powder
1/2 - 2 tsp. garam masala (depending on how spicy you like it)
1 tsp. cumin
1 tbsp. minced ginger
2 tsp. minced garlic
sweetener to taste (organic sugar or stevia)
dash of cinnamon
1 14 oz. can of organic fire-roasted tomatoes, in juice
1 14 oz. can light coconut milk
2 c. vegetable stock
2 tbsp. natural peanut butter
1/2 c. red lentils, drained and rinsed

*garnishes can be chopped cilantro, chopped peanuts, dairy-free or organic sour cream, or organic plain yogurt.
Directions:
Directions:
Combine all ingredients in a Crock-Pot nd set on high for about a half an hour, and then switch to low for an additional 3-4 hours.

Serve with optional garnishes of chopped cilantro, chopped peanuts, dairy-free or organic sour cream, or organic plain yogurt.
Number Of Servings:
Number Of Servings:
4 large bowls
Personal Notes:
Personal Notes:
Kelly and I got together today to fill our Easter eggs for Sunday's Easter egg hunt with the grandkids. She brought this soup over for lunch today and it was really, very good. She accidently left the leftovers. (; Oh darn!

 

 

 

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