I make a lot of soups in the winter, in case you haven't noticed. Warm, healthy, and easy, all the things I look for in a recipe. When I can throw all the ingredients into the slow cooker and be done, that's just an added bonus. I had intended to save some of this soup and stick it in the freezer for post-baby time, as I've been doing a lot lately, but we managed to eat it all. This was likely due to me eating it directly out of the crock pot for pre-dinner snack the night Jon came home late.
Slow Cooker Peanut Stew
recipe from Peas and Thank You
1 can chickpeas, drained and rinsed
1 sweet potato, cubed
1 1/2 teaspoons curry poweder
1/2 teaspoon garam masala
1 teaspoon cumin
1 Tablespoon minced ginger (I used fresh and grated it)
2 teaspoons minced garlic
dash of cinnamon
1 14 oz. can fire roasted diced tomatoes with juice
1 can light coconut milk
2 cups vegetable broth
2 Tablespoons peanut butter
1/2 cup red lentils, rinsed
Add all ingredients to the slow cooker.
Cook on low for 6 hours.
Depending on how thick it's gotten, turn to high for the last hour of cooking.
That's it! Couldn't be easier.
As with most soups, this gets even better the next day.