Corona Cookbook: Spicy African Peanut Delight
In Memory of Anthony Bourdain
By: Astrid Hiemer - May 17, 2020
Our adaptation from The Plant Strong Cook Book, Author: Rip Esselstyn – Adapted from Debbie, The Happy Healthy Librarian.
Olivia called and raved about the African stew her family could not get enough of. She read all the ingredients to me and, voila, I thought that they were all in our cupboards, except Marsala. When I checked the next day for spices, even a jar of Marsala was present. Charles had ordered it recently! So, here it is:
1 can of chickpeas – 1 can of diced tomatoes (a big one, if available) – 1 can green chilis (optional, the soup/stew was thoroughly spiced without extra heat, that I cannot eat) – 1 large sweet potato, diced - 1 ½ cup of unsweetened soy, almond, or other vegan milk – 1 teaspoon of coconut extract (which I did not have, yet I drink almond milk with coconut, perfect!) – 2 cups of vegetable broth – 2 tablespoons of peanut butter (the peanut butter in our version was not distinguishable, so taste!) - ½ cup of red lentils.
By accident, I added 1 ½ cups of red lentils and so I adjusted the liquids and spices accordingly. That gave us a second night of a most delectable meal.
1 ½ teaspoon of curry – 1 teaspoon of marsala – 1 teaspoon of cumin – ¼ teaspoon of cinnamon – 1 tablespoon of minced ginger – 3 cloves of minced garlic – 1 ½ tablespoon of maple syrup.
Simmer all ingredients together for one hour. I checked lentils (there were so many, yet fabulous in the stew) and the sweet potato pieces, to make sure the soup was ready…..
Now, adapt or adjust to your heart's content. And Bon Appetit!