Spicy African Peanut Stew

I love when the seasons change from summer to fall. I love the changing of the color of the leaves. I love pumpkin everything! I love the cool weather, wearing boots and sweaters.

​But most of all, I love eating SOUP!

Don't get me wrong; I eat soup all year round. I am a big soup fan. But there is something about eating soup when the weather gets chilly that makes me feel warm and fuzzy.

​This soup recipe is not an original, but it's so good that I had to share it! It come from Sarah Matheny's recipe book Peas and Thank You. It's a really great book, with lots of cute stories and delicious vegan recipes. I highly recommend this to anyone who likes to cook!

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INGREDIENTS
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• 1 14-ounce can organic chickpeas, no salt added
• 1 sweet potato
• 1 1/2 teaspoons curry powder
• 1/2 to 3/4 teaspoon garam masala (depends on how spicy you like it)
• 1 teaspoon cumin
• 1 tablespoon minced fresh ginger
• 2 teaspoons minced fresh garlic
• 1/2 teaspoon cinnamon
• 1 14-ounce can organic fire roasted tomatoes, no salt added
• 1 14-ounce can light coconut milk
• 2 cups vegetable broth, light or no sodium
• 2 tablespoons natural peanut butter
• 1/2 cup dried red lentils
• Salt, to taste

PREPARATION
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• Combine all ingredients in a Crock-Pot and set on high for about a half an hour, and then switch to low for an additional four hours.
• If you prefer to make this recipe on the stove, simply combine all ingredients in a large pot and bring to a simmer for about 30 minutes.
• For additional protein, add 1/2 cup dried quinoa and 1 cup water.
• NOTE: I usually double this recipe so I have leftovers to freeze. Its thaws and reheats nicely!

​What did you think? Leave me a comment to let me know if you enjoyed this recipe! :)