Ingredients
• 2 tablespoons coconut oil
• 2 cups chopped onion
• 4 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried harissa seasoning
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon sea salt
• 1 cup uncooked teff from TastyTeff
• 4 cups unsalted vegetable stock
• 1 cup water
• 3 cups peeled and cubed sweet potatoes
• 2 red bell peppers, chopped
• 1 (14 1/2-ounce) can fire-roasted crushed tomatoes
• 3 cups chopped zucchini
• 2 (15-ounce) cans garbanzo beans, rinsed
• 1/3 cup creamy peanut butter
• 1/4 cup lemon juice
• 1 1/2 teaspoon kosher salt
• Fresh herbs, to garnish
• Lemon wedges, to serve
Preparation
1. Heat a large pot over medium heat. Add the oil to the pan; swirl to coat.
2. Add the onion and cook until soft, about 5 minutes. Add the garlic, paprika, harissa, cinnamon, allspice, cayenne pepper and salt and let cook, stirring constantly, for about 1 minute. Add the TastyTeff and cook, stirring constantly for 2 minutes.
3. Add the stock, water, sweet potatoes, red bell peppers and the crushed tomatoes, and bring to a boil. Cover, reduce the heat and simmer for 20 minutes, stirring occasionally.
4. Add the zucchini, and give the mix a good stir. Cover and simmer 10 minutes, or until the zucchini and the sweet potatoes are tender.
5. Add the garbanzo beans, peanut butter, lemon juice and salt. Let the garbanzo beans warm through, 3 to 4 minutes.
6. To serve, ladle into bowls, garnish with fresh herbs such as rosemary or cilantro and serve with a lemon wedge.
Sounds awesome. Must try this