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African Groundnut Stew (Vegan/Pareve)

January 27, 2011 by Patrick Beaulier

Serves 4

My partner Gregor loves this dish. The first time I made it for him, he watched with such concern on his face that I had to banish him from the kitchen—he didn’t think that sweet potatoes, tomatoes, and peanut butter could possibly exist peacefully together. But two bites in, he was convinced, and now this stew makes fairly regular appearances in our home.

1 small red onion, diced

2 small carrots, peeled and sliced

2 cloves garlic, minced

1 bunch curly kale, roughly torn

2 small sweet potatoes, peeled and diced

2 cups vegetable stock

2 T natural peanut butter

14 oz can chopped fire-roasted tomatoes (Muir Glen are the best)

Sriracha chili paste (a.k.a. Rooster Sauce) to taste

Salt and black pepper to taste

1 cup Israeli couscous

Toasted peanuts, cilantro leaves, and lime wedges for garnish

Sauté the onion and carrots over medium heat until the onion starts to go transparent, then add the garlic and kale and cook a minute or two longer. Add the sweet potatoes and vegetable stock, then bring to a boil. Reduce to a simmer and add the peanut butter and tomatoes, then cook for ten minutes or until the sweet potatoes are tender. Meanwhile, simmer the couscous, covered, in 1¼ cups water with a little salt for 8 minutes.

Add Sriracha, salt, and pepper to the stew. Spoon the couscous into four bowls and ladle the stew over it. Let everyone help themselves to the garnishes and keep the bottle of Sriracha nearby!

Filed Under: Shabbat Tagged With: convert to judaism, convert to judaism online, darshan yeshiva, garlic, online conversion, patrick "aleph" beaulier, patrick aleph, punktorah, rabbi beaulier, rabbi patrick aleph beaulier, stew, vegan

Couscous Soup

June 25, 2010 by newkosher

Traditional Couscous Soup

This is the vegetarian version of the exotically fragrant Moroccan soup that is served with couscous. Use the same procedure to prepare couscous soup with chicken (see below). Brought to you by Janna Gur’s “The Book of New Israeli Foods”.

Ingredients (serves 6-8):

1 cup chickpeas, soaked in cold water overnight, rinsed and drained
4 carrots, cut into 2-3 large chunks
4 medium potatoes, quartered
1 large onion, quartered
Salt and freshly ground white or black pepper to taste
Small pinch of saffron or 11/2 teaspoons turmeric
200 g (7 oz) pumpkin , cut into 4-5 large  chunks
4 courgettes (zucchini), cut into 3-4 large chunks
Half a green cabbage, quartered
4-5 stalks celery stalks, peeled and cut coarsely (save the leaves)
1/2 kg (1 lb 2 oz) instant couscous

Traditional Couscous Soup

1. Put the chickpeas in a large saucepan, cover with water and cook for about 30 minutes. Drain, pour in 2 liters (2 quarts) of water (to prevent the soup from becoming cloudy later on), and cook for another 30 minutes, until the chickpeas are tender.

2. Add the carrots, potatoes and onion, season with salt, pepper, saffron or turmeric and cook for 45 minutes until the vegetables are tender.

3. Add the remaining vegetables (except the celery leaves) and cook for 15 minutes, until tender. Taste and adjust the seasoning. Add the celery leaves and cook for another 15 minutes.

4. Prepare the couscous according to the manufacturer’s instructions.

5. Place a heap of couscous in a deep dish. Arrange the vegetables on top  and ladle the soup around and over the couscous.

Red Couscous Soup

When adding the pumpkin, cabbage and courgettes (zucchini), add one small can (300 g, 1012 oz) of tomatoes in tomato  paste and continue according to the recipe.

Spicy Couscous Soup

Add 1-2 tablespoons of filfel chuma (p. 296) or harissa (p. 298) towards the end of the cooking cycle.

Couscous Soup With Chicken

Add 6-8 chicken drumsticks for the last 30 minutes of the cooking cycle.

Filed Under: NewKosher (Recipes) Tagged With: convert to judaism, convert to judaism online, Couscous Soup, darshan yeshiva, middle eastern, online conversion, parve, patrick "aleph" beaulier, patrick aleph, punktorah, rabbi beaulier, rabbi patrick aleph beaulier, soup, stew, vegan, vegetarian

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