We are expecting record rainfall this weekend in VA. 💦🍁🍃💦Looking forward to getting cozy with my baby and husband and eating some heart and belly-warming stew. This recipe of African spices and flavors is easy to throw together in a crockpot and makes the house smell all fallish. 🍲🍁
1 ½ C dried lentils
3 small carrots, peeled and chopped
2 stalks celery, chopped
1 package shiitake mushroom (optional)
1 C dried (or 1 can) garbanzo beans
1 sweet potato, chopped
1-28 oz can crushed tomatoes
1-6 oz can tomato paste or 15 oz can tomato sauce
4 gloves garlic, finely chopped
1 1/2 C peanut butter, unsalted, crunchy or smooth
2 C veggie broth
2 C water
1 T garam masala
1 T cardamom
1 t cinnamon
pink himalayan salt and black pepper, to taste
1. Soak dried lentils and garbanzo beans (if using dries) for an hour in hot water. Drain.
2. Combine all ingredients into crockpot and cook on high at least 5 hours. Add water if needed as day goes on. Start with 1 t salt and pepper and add more to taste.
3.Serve plain or on top of quinoa, couscous, brown rice, bread, or corn bread. Topping options: cashew cream, fresh basil, and blue tortilla chips.