West African Vegan Stew

 West African Vegan Stew

West African Vegan Stew


Hello! It's a been a day or two since I've posted. I've been working on a few time consuming projects. That being said, I haven't left the kitchen. In fact far from it, as I decided 2017 was going to be my year of optimal health! In the pursuit of eating more vegetables, healthy fats, and whole grains, I created a recipe last week that contains all three. It's vegan however if you are a meat eater, as we are, you can always add chicken to the recipe or serve meat on the side. I enjoyed it without but my husband added chicken. The flavors are pretty intense and pack some heat. It will warm your body, mind and spirit and is perfect for winter. Cheers!


Rock the Casbah 

1 inch of peeled ginger
2 cloves of garlic
2 Tb olive oil
1/2 fennel bulb
1 15 oz can light coconut milk
1 whole cauliflower
2 Tb peanut butter mixed in 1/4 c water
2 zucchini
1 15 oz can chickpeas
3 scallions
1 ts cumin
1/2 ts coriander
1 ts chipotle powder
1/2 ts tumeric
Salt to taste
Pearl couscous
Grated coconut

-Bring a pot of water to boil and blanch cauliflower florets for 7 min
-Drain cauliflower
-Cook one cup of pearl couscous as package indicates
-In a large pan sautee diced ginger, garlic, and fennel in olive oil
-Add coconut milk to the pan
-Blend spices in a small bowl and add them to the pan
-Mix in peanut butter to pan and stir
-Add cut zucchini and cook on medium heat for 5-6 min
-Drain and rinse chickpeas
-Add cauliflower and chickpeas to the pan and cook for an addition 4-5 min or until all vegetables are soft
-Season with salt and pepper to taste
-In a bowl place 1/2 c of pearl couscous
-Add a heaping scoop of African stew to the bowl
-Top with chopped scallions and grated coconut