Tunisian cuisine, unlike other North African cuisine, is quite spicy. Here is a lovely peanut, yam, and kidney bean Tunisian soup, richly seasoned. This soup can serve as a main dish when served with corn bread and salad.
Serves 6.
Ingredients:
- 1 1/2 c cooked kidney beans, rinsed and drained (home-cooked or canned)
- 1 small onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves of garlic, minced
- 1 Tbsp fresh ginger, minced
- 1 large yam, peeled and chopped into 1/2-inch cubes
- 3 c vegetable broth
- 1/2 c condensed tomato soup
- 1 poblano pepper, minced
- 1/2 tsp salt
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground Indian bay leaf or cinnamon
- 1/8 tsp ground black pepper
- 2 Tbsp creamy peanut butter
- 1 Tbsp tahini (optional)
- 1/4 c peanuts, coarsely chopped
- 1 lemon, cut into wedges
Directions:
- In a medium crock pot, combine the beans, onion, red bell pepper, garlic, ginger, yam, vegetable broth, condensed tomato soup, poblano, salt, cumin, coriander, Indian bay leaf, and black pepper.
- Cook on high for 3 1/2 hours.
- In a small bowl, place about a cup of the stew broth and stir in the peanut butter and tahini until smooth. Add this mixture to the stew and stir well.
- Turn heat down to hold or warm until served.
- Top with a sprinkling of peanuts and some lemon wedges.