Spicy African Soup

January 17, 2018



It's a weeknight. The day has been super busy, and you are wondering what to whip up to feed the family. Never fear, we've got you covered. This is a dump everything in the pot, start some rice, and go help the kids with their homework kind of soup. Easy and delicious. It comes from Rip Esselstyn's, My Beef With Meat. You may have heard of him from The Engine 2 Diet, or heard of his father Caldwell B. Esselstyn Jr., M.D., author of Prevent and Reverse Heart Disease. So enough with the resume...what matters is whether it tastes good. Yup, it really is good! I cannot wait to have this for lunch tomorrow. 



One 15 oz can chickpeas, drained and rinsed

1 large sweet potato, peeled and cubed

1 1/2 tsp curry powder

1 tsp garam masala

1 tsp ground cumin

1/4 tsp ground cinnamon

1 T peeled and minced fresh ginger

3 garlic cloves

1 1/2 T pure maple syrup 

One 14 oz can petite diced tomatoes

One 4 oz can diced green chilies

1 1/2 cups unsweetened coconut milk 

(or use another unsweetened nut milk and add 1 tsp coconut extract)

2 cups vegetable broth

2 T natural peanut butter

1/2 cup lentils, rinsed 


In a large soup pot, combine all of the ingredients and bring to a boil. Lower heat and let soup simmer for 1 hour. 



Serve over cooked brown rice. Garnish with chopped peanuts. 





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