Hover over the below images for step by step instructions.
Chop yam, carrot and measure chickpeas.
Chop, mince, grate: onion, garlic & ginger.
Add oil to stew pot and fry onions, garlic & ginger.
Mince jalapeño, if using.
Add yam, carrot, chickpeas. Stir and cook for 2 minutes.
Add stock and water. Bring to boil. Simmer on medium heat with lids on slightly for 20 mins.
Toast and cook the millet.
Prepare the flavour paste of peanut butter, tomato paste & coconut milk and add to stew.
Add chopped tomato and jalapeño (if using). Let simmer on low-medium heat, with lid cracked, stirring occasionally.
In last 5 mins, add chopped greens.
Chop garnishes: cilantro(w/stems), peanuts, extra jalapeño (if using)
Serve, garnish and Enjoy!
This West African-inspired peanut soup recipe is a creamy and comforting, spicy vegan soup. Made with a simple combination of organic peanut butter, tomato, coconut milk, veggies and hardy greens, this stew comes together quickly and makes a great weeknight meal. If you love spicy flavours, don’t hesitate to use liberal amounts of ginger, garlic & hot sauce!
1. Peel and chop sweet potato into dice-sized pieces. Peel then slice the carrot into ¼” rounds. Chop red onion and tomato. Remove greens from tough ribs of kale/collard and ribbon chop. Peel and mince garlic and ginger root. Set aside.
2. Place a medium-sized stew pot over medium heat and add 1 tbsp oil. When hot, add the onion, ginger, garlic and salt. Sautee for 4~5 mins.
3. Add yam, carrot and chickpeas (carefully) into the pot, stir and cook for 2 mins. Then add 3 cups of stock and 1 cup of water, bring to boil. Simmer on medium heat, with lid on slightly (allow steam to escape) for 20 minutes.
4. While the simmering is going on, cook your millet (see end of recipe) and prepare flavour paste.
5. Flavour paste: In a medium-sized, heat-safe mixing bowl combine the peanut butter, tomato paste and coconut milk, then transfer 1 cup of the hot stock to the bowl. Carefully whisk the mixture together until smooth, then pour (use a rubber spatula) the flavour paste back into the soup and mix well.
6. Stir in the ribboned collard greens/kale and chopped tomato. Add chopped jalapeño if using. Jalapeño is quite a mild pepper. (If you like even more heat, at the end add your favorite hot sauce to your individual bowl).
7. Chop your peanuts and cilantro, including stems. Finely chopped raw jalapeño also offers a very nice flavour.
8. Simmer for 10 minutes more on medium-low heat with the lid off, stirring often. Season with additional salt if you like. Serve with cooked millet (see cooking instructions below) or any grain, and garnish with a sprinkle of chopped peanuts and chopped cilantro (use the stems)
MILLET: Millets are a really cool food. They are a group of highly variable small-seeded grasses and remain a staple in the diets of about a third of the world’s population. They are important crops of Asia and Africa due to their productivity in short growing seasons and high-temperature conditions. Millets are indigenous in many parts of the world; the most widely grown is pearl millet. Millets are high in iron, B Vitamins, magnesium, manganese, phosphorus, and zinc and are naturally gluten-free and highly alkaline which makes them easily digestible. Millets have a lovely, light texture when cooked, are relatively quick cooking because of their small size, and are incredibly versatile in dishes ranging from breakfast to dinner.
Cooking Millet
Directions to Cook Millet
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