DOUBLE RECIPE: SPICY AFRICAN PEANUT SOUP, AND HOW TO RE-PURPOSE IT INTO SPICY PEANUT SAUCE

DOUBLE RECIPE: SPICY AFRICAN PEANUT SOUP, AND HOW TO RE-PURPOSE IT INTO SPICY PEANUT SAUCE image

Yield 4

Number Of Ingredients 16

Soup:
1 onion, chopped
2 cloves garlic, minced
1 tablespoon curry powder
1/2 tablespoon sea salt
1/2 tablespoon black pepper
2 teaspoons red pepper flakes - adjust to your heat preference - you can always add, you can't take away.
3 1/2 cups vegetable broth
1/2 cup tomato paste
2 cups stewed tomatoes
1/2 cup peanut butter
2 cups chickpeas - You can also use soy curls or any protein, I prefer chickpeas because they really compliment the spice and absorb the peanut-y flavor.
Sauce:
1 1/2 cups dry, unsalted, unroasted peanuts, pureed
Cumin and paprika to taste
1 cup vegetable broth

Steps:

Soup: Sauté onion. Add garlic and beans (or soy or preferred protein). While these cook further, add the rest of the ingredients to your slow cooker or large pot. Add protein, garlic and onions, set to low temperature for 4+ hours, high temperature for 2-3 hours. Sauce: Sauté with pureed peanuts, vegetable broth, paprika and cumin over low heat for about 15 minutes or until thick but stirrable. Serve in a bowl as a side of dipping sauce or over a savory meal as a topping sauce.