African Peanut Stew with Spiced Millet

This truly is peanut butter soup. It has a nice thick texture and works with lots of different greens and vegetables. If you are not a fan of the peanut, you can still savor this stew by substituting other nut butters. It is a lovely warm and hearty stew that combines very nicely with the millet.

3 large yams, peeled and diced

11/2 cups garbanzo beans cooked in 4 to 5 cups water or 1 (25-ounce) can

3 red bell peppers, diced

1/4 cup olive oil

2 medium onions, diced

8 cloves garlic, minced

2 tablespoons cumin

1 tablespoon coriander

2 cups peanut butter (I prefer natural crunchy peanut butter for this dish)

6 tablespoons tamari

2/3 cup lemon juice

3 cups water or vegetable stock

• In a stockpot, steam the yams for 10 minutes in a half-inch of water and then add the beans.
• In a skillet, sauté the red peppers in olive oil for 2 to 3 minutes, then add the onions, garlic, cumin, and coriander.
• Saute for another minute and then transfer the contents of the skillet to a food processor and add the peanut butter, tamari, lemon juice, and 2 cups of the water or stock.
• Process until well blended. Pour this peanut sauce over the beans and veggies and add another 1/2 to 1 cup of the water or stock as needed.
• Heat through.

SERVES 8 TO 1 0