Snow-day African Peanut Stew

This soup is a general crowd-pleaser. You can substitute the vegetables for whatever you have around (although I think you should always use tomatoes). Last week I used carrots, yams and kale. Sometimes I use frozen, chopped okra instead of zucchini. Enjoy!



African Peanut Stew



1 Onion, chopped

2-3 Garlic cloves, diced

1 t Coriander

1/2 t Turmeric

1/2 t Cinnamon

1/2 t Ginger

1/4 t Cumin

4 sm. Kohlrabies or parsnips, peeled and chopped

2 Zucchini, chopped (In the winter, I buy frozen, chopped zucchini.)

2 Sweet potatoes, peeled and cut into chunks

1/4 cup raisins, dark or golden

1/2 cup Couscous

14 oz can chopped tomatoes, with juice or 5 fresh tomatoes, chopped

14 oz can Chickpeas, drained and rinsed

1 cup peanut butter

3-5 cups broth or water



Dry roasted peanuts for garnish



Heat about 1 T of vegetable oil in a large pot. Add onion and garlic, and saute for 3-5 minutes. Add spices and saute until fragrant. Add fresh vegetables and saute for 3-5 minutes. Add remaining ingredients. Start with 3 cups of water, and add more as needed. Simmer for about 30 minutes. Serve with dry roasted peanuts sprinkled on top.