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?? Zimmerman African Peanut Stew ??

 

 ?? Zimmerman African Peanut Stew

 

This is a hearty and DELICIOUS fall/winter stew that is SUPER easy, even a hard charging military warrior can make it?

Those of you that know Elijah  and I personally or follow our work know we spend a lot of time working with our nations’ heroes. This stew is dedicated to one of the warriors I am privileged and honored to work with. He makes my heath journey look weak compared to the road he is on in keeping his body in optimal condition.

Ingredients:

  • 3-4 garlic cloves
  • 2 handfuls of fresh cilantro leaves and stems
  • 4 rough chopped organic carrots
  • Index-finger-sized chunk of fresh ginger root, peeled
  • 2 HEAPING tablespoons creamy peanut butter (I prefer the natural kind)
  • 1 jalapeno pepper, seeds and pith removed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon curry powder
  • 3/4 teaspoon salt
  • black pepper, to taste
  • 2 large sweet potatoes, peeled and chopped into bite-sized chunks
  • 1 large sweet onion, chopped
  • 1 large red bell pepper chopped
  • 1 (15 ounces) can garbanzo beans, rinsed and drained
  • 1 (14.5 ounce) can organic diced tomatoes {use the juices}
  • 1 (14.5 ounce) can lite coconut milk
  • 4 cups cooked brown rice to serve the stew over
  • 1 tablespoon chopped peanuts (optional garnish)

Directions:

  1. In a blender or food processor, combine garlic cloves, jalepeno, cilantro, ginger, tomatoes, peanut butter, cumin, cinnamon, ground red pepper and curry powder. Blend into a thick sauce.
  2. In the slow cooker, add the garbanzo beans, chopped onions, red bell peppers, sweet potatoes, salt, and pepper to taste. Add the sauce mixture. Stir to combine ingredients. {Or, if you are making it the night before, you can just put all the ingredients together in a ziplock bag and stick it in the fridge, then dump the whole thing in the crock pot the next morning OR FREEZE IT and use on a hectic week- MEAL PREP IS EVERYTHING PEOPLE!!!!}.
  3. Cook in crock pot on low for six to eight hours. Serve over cooked  brown rice and top with fresh cilantro and chopped peanuts and drizzle the coconut milk in. OR EAT alone with an simple green salad.

 

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