the mayfly

I made this today, and it was seriously yummy. It’a totally vegan too, so it’s a useful recipe  for entertaining vegan or veggie friends. Mine wasn’t presented anywhere near and beautifully as the photo above, which I’ve borrowed from the recipe on the great food blog, Pinch of Yum. I had everything already apart from the sweet potato, which I substituted for a normal potato.

Spicy African Peanut Stew, original recipe from Peas and Thank You

• 1 can chickpeas, drained and rinsed
• 1 sweet potato, cubed
• 1 1/2 t. cumin
• 1 1/2 t. curry powder
• 1/2-3/4 t. garam masala
• 1 t. cumin
• 1 T. minced ginger
• 2 t. minced garlic
• stevia/sugar to taste
• dash of cinnamon
• 1 can fire roasted tomatoes, in juice
• 1 can light coconut milk
• 2 c. vegetable stock
• 2 T. natural peanut butter
• 1/2 c. red lentils, rinsed

Combine all ingredients in a crock pot.  Cook on high for 1 hour and switch to low for the next few hours.