A traditional recipe made easy in a crockpot (or on the stovetop)
A traditional recipe made easy in a crockpot (or on the stovetop)
Number of Servings: 8
1 medium onion, chopped 2 jalapenos (or to taste), seeded and chopped 2 teaspoons minced or powdered ginger 2-3 cloves minced garlic 2 teaspoons ground cumin 1/2 tsp. salt (optional) 1/4 teaspoon ground cinnamon 1/8 teaspoon crushed red pepper 1/4 teaspoon ground coriander 3 cups water or vegetable broth 2.5 pounds sweet potatoes (~6 medium sweet potatoes), peeled and cut into 1-2 inch chunks 2 14.5 ounce cans drained chopped tomatoes 2 14.5 ounce cans drained chickpeas 1 pound green beans, fresh or frozen, cut in 2 inch pieces ΒΌ cup natural peanut butter (or more to taste 1 bunch cilantro
Place chopped onion, chopped jalapenos and all seasonings with 3 cups of water or vegetable broth in crock pot over medium heat [experiment with different seasonings, consider substituting curry]. Then chop Sweet potatoes.
Add sweet potatoes, drained tomatoes, drained chickpeas, and peanut butter and mix well. Cook over medium heat until done, ~4-6 hours on medium to low heat. May be left in crock pot for hours. (On stove top, bring to a boil, then simmer until done). Add additional water as needed.
15 minutes prior to serving, add green beans (thawed or fresh) and half a cup chopped cilantro and mix.
Serve with cilantro as garnish. Makes 8 , very filling, 1.5 cup servings
This was fabulous. Just note that in the ingredients list it calls for 1 cup liquid, but in the instructions it calls for 3. I used 3 which was correct. I also would cook this on high as my crock pot doesn't have med. and low took too long. Also, don't drain the tomatoes. Otherwise, A+!
So glad I tried this! Very tasty. Used black beans instead of chickpeas, celery leaves instead of cilantro (store was out!) and made it on the stove top. Can't believe a vegan dinner got a thumbs up from my fiance! This will totally end up in the recipe roulette!
This was really really good and I think it can be really flexible - you could probably throw anything you wanted in here and it would still taste great. The portion size is 1.5 cups, but I couldn't even finish that! It's extremely filling!!
I've made this a number of times for company and for myself. I freeze leftovers into individual servings over brown rice and take for lunch. I've also substituted organic peas for the beans added at the end. Delicious!!
Absolutely delicious and most satisfying! I served with sriracha and crushed red pepper condiments so most of us could add a little more heat. Add about 95 calories (1 fat, 17 carbs, 1g sugar, 5.5 prot) for the missing chickpeas (per serving).
First I want to thank MisVik for pointing out the Nutrition Data glitch. I rewrote the recipe for myself,to include the missing garbanzo calories & other nutrition info. This was a great dish, I will make it again, but I will also double the spices since I like alot of flavor in my dishes. Yum!
Delicious. I also added more peanut butter, but only to our individuals bowls..about 1 teaspoon more each. YUM! Also, I think I added too much liquid because it was kind of runny, so I took out my stick blender and blending about half of it, double YUM. I also added peas which was very good. Thanks!
This was the yummiest meal! And it was so easy. We are going to do it again and it is on top of the list of things we could serve when vegetarian friends come round for dinner now! Thanks so much for sharing this.
I liked this better the second day. I didn't have enough chick peas, so I added a can of limas. My husband made a fuss when he saw all the beans and no meat, but he went back for thirds. My daughter loved it.
I would say a serving is 2 cups not 1.5. There is too much liquid & green beans. I cooked to the original recipe. I'll make it again but with less broth, some curry, and maybe a little soy milk.
Thank you so much for this recipe. I've made it many times, of course with my own embelishments (like doubling the peanut butter ;-) and I give you great gratitudes for putting it in this public board space.
this was terrific. i left the jalapenos out until after i'd served this to the kids then added them to our bowls with all of the coriander. Just perfect, and half left for the freezer. Had it with brown rice but reckon it'd be great with cous cous too.
I love this. I am a fan of african cooking and this my not be as authentic as it could be, its wonderful. I made it in the crock pot to take to work for lunch. Several people have asked me what it is and mentioned how good it smells.
i have this recipe simmering in my crockpot right now. my whole apartment smells like my favorite Ethiopian restaurant!! I'm dying to try it! Unfortunately, I don't have fresh or frozen green beans or a can of garbonzo beans, so i'm winging it with peas and edamame. here's hoping!
Very good. I forgot to add the beans at the end, but I'm sure that would have made this even better. Left overs were great for lunches. Even FI (who claims not to like sweet potatoes or cooked tomatoes) enjoyed this.
At first when I read the ingredients I said "PEANUT BUTTER???" But this is a great recipe! Next time I won't drain the tomatoes and I'll definitely add more peanut butter. I'll also exchange the chickpeas because my daughter isn't fond of them.
This recipe came from fatfreevegan.com, with two additions made to it. You should at least cite the source that you got this recipe. The soup itself is delicious -- I make it all the time from when I got it from that site.
I've wanted to make this since I saw it here 2 weeks ago. I used this recipe as a GUIDE, & "tweaked" it a little. I must say, it was QUITE TASTY! I made it stove top & it came out fine. I made a LOT, so I have at least one more dinner, too! Thanks for sharing!
Scrumptious! Kept the heat down with only 1 jalapeno and about half the red pepper flakes. Could have used more and I will increase in stages to suite me. Served with Naan and Ghee which complimented it beautifully. Cooked the green beans longer than the 15 mins called for. Delicious! Great recipe.
I have friends from Gahanna, have had a similar dish at their house. But she always cooks some with chicken or pork for the meat lovers. So I tried it with pork, added a few more spices. Very tasty. Everyone seems to like it. None left.
This sounds great for my diet lifestyle. I will definitely make it tomorrow and freeze it in small serving portions as I am alone and do not want to eat the same thing for a whole week LOL thanks
This sounds absolutely delicious. I have sweet potatoes and onions from last fall in cold storage that would be perfect! The only thing I need to pick up at the store are the jalapenos and cilantro. I know what we are having for dinner tomorrow! - 2/28/12
Excellent soup. For those who wanted meat, went well with pork chops on the side (was told this didn't have meat with my meal). Would probably be excellent with chicken on the side as well. I had mine with a side salad. Delish!
I loved this! We will definitely make it again! I added chili powder, skipped the ginger (was out) and jalapenos (don't like), and subbed carrots for the last 1/2 lb. of sweet potatoes as I didn't have enough. My husband (meat lover) ate with rice and didn't even miss the meat. Very filling alone.
Can I give this 10 stars out of 5?!? I added 2 cups of vegetable broth instead of 1.5 and that seemed like too much. I tossed everything (except peanut butter) into a 6-qt slowcooker overnight on low and stirred in the peanut butter (+ 1/6 c shelled peanuts) in the morning. DELICIOUS!
Wow, this was delicious! Hubby was skeptical when I said I wanted to make this vegetarian dish, but he loved it too! We served it over basmati rice to make it even more "hearty" and to soak up some of the liquid. We also cooked it in the crock pot all day. Thanks!
I highly recommend the crockpot method... seems like it would be easy to prepare several at once and freeze. I also wanted more bite, so added some extra red chile powder. Excellent meal - will make again!
I strayed quite a bit from the recipe. I used leftover curry roasted potatoes and sweet potatoes. I added some pureed roasted red pepper/sour cream sauce and used a cardomon spice blend. I did use the peanut butter, and vegetable broth and cilantro. I will make it again and again, delicious
This tasted good but I probably won't make it again. It came out quite runny, maybe less water is needed for the slow cooker. I preferred some of the other vegetarian recipes like the chickpea curry and the Moroccan slow cooker stew.
I really liked this! I halved the recipe because my husband doesn't like sweet potatoes, so I froze half and have had the other half twice now. Once with rice and once with naan bread. I loved it with the naan bread :)
OH my gosh - I love this recipe! I took some of the leftovers to work and everyone who tried it wanted the recipe. I did add a little curry powder, but otherwise I stuck with the recipe. My husband ate four bowls at dinner and had more the next day for lunch. I will definitely make it again.
Love love love this dish!!! I've made this so many times now. It's definitely a regular in my house now. I get rave reviews and queries for recipes whenever I make this for friends. Thanks so much for posting this!
This is the bomb diggity! Makes a full crockpot so you might want to half or possibly freeze depending on how many people in your house. I used 1 jalapeno because I had never cooked with jalapenos and I was a little afraid. One jalapeno gives it a definite bite. Thank you Aziebart for submitting.