Course First Course to Meal, Main Dish, Soups & Stews
Cuisine African
Servings 6servings
Ingredients
2onionssliced into half rings
1Carrotdiced
3StalksCelerydiced
2Sweet potatoescut into 1/2 cubes
1cupvegetable stocklow-sodium
128oz canDiced tomatoesuse entire can with juices
1cup Coconut Milk (lite)Substitute Coconut Milk with Almond Milk
1/3cupsPeanut butteryou can use Organic PB Fit Powder OR *Substitute with Almond or Cashew butters
1 tbspCurry powder
2 tspgarlicminced
1/4tspBlack pepper
1tspsea saltto taste
115 oz canChickpeasrinsed and drained**
2cupsSpinach, frozenchopped - you can use fresh spinach as well.
Instructions
Add all the ingredients in a large pot and cook at high heat until bubbly, 10-15 minutes
Turn down the heat and simmer for another 30-45 minutes.
Notes
Cooks Notes I use a large pot on my Induction stove top. If you are using an Insta-Pot, place all the ingredients into the Insta-Pot liner and mix. Cook on high pressure for 6 minutes. When time beeps, turn off pressure cooker, wait 5 minutes, then quick release.* For those allergic to Peanut Butter, replace with Almond or Cashew Butters. If you are allergic to Tree Nuts, you may be able to include the Peanut Butter as peanuts are Legumes and not related to Tree Nuts (almonds, walnuts, cashews, etc...hard-shelled nuts) family. However, if there is any doubt - OMIT!**Those of you that do not eat eggs, save the liquid from the organic canned chickpeas ... this is called Aquafaba that is used as an egg substitute... it whips up beautifully (may need to throw in a 1/8 or1/4 tsp of cream of tartar).I use in baking vegan cookies and cakes.Enjoy! Melissa