Soups And Stews
1 tbs. oil
1 small onion, diced
1 leek, chopped
1 stalk celery, chopped
1 tbs. sugar
1 tbs. curry powder
1 tsp. ground cumin (heaping)
1/2 tsp. cayenne
1/2 tsp. chipotle
2 tsp. salt
3 cloves garlic
24 oz. can diced tomatoes
1 c. peanut butter, unsalted
1 qt. water
3 small carrots
2 1/2 oz. baby spinach
1 recipe Raisin Cinnamon Couscous
1. Dice, slice, chop onion leek and celery. Hull garlic and put in press. Chop carrots into bite-sized pieces.
2. Mix sugar, salt, curry, cayenne and cumin in small bowl. Fill 1 qt. measuring cup with water. Open tomatoes.
3. Heat oil in soup pan (at least 3 qt.). Add onion/leek/celery and cook for 4-5 minutes, press garlic into mixture and sautee for 1 minute. Add spices and stir a little until they smell good (1-3 minutes).
4. Add peanut butter and 1 c. water. Smash and stir until smooth.
5. Add the rest of the water, the tomatoes and the carrots. Bring to a boil, lower heat and let simmer until the carrots are crunchy soft.
7. Meanwhile, bring twice as much water as couscous (1/4 c. couscous/person), with the cinnamon stick and salt, to a boil. Add couscous and raisins, stir and remove from heat. Let sit.
6. When the carrots are done, turn off heat under the stew, stir in spinach and serve over couscous.