Oh Those Crazy College Kids
Pickled Carrots


A rich western African stew with as many variations as there are cooks. The stew I made uses vegetables and of course peanut butter, which is a must. 



Served over rice, quinoa,couscous or fufu

I've been sick all week so this was a very comforting soup for me. 

Come see what I did...



Gather your ingredients, you'll need


carrots, potatoes, onion, chickpeas, paprika, cayenne pepper, cumin, thyme, tomato paste, garlic, salt and pepper and peanut butter; broth or water. 




In a pot over medium heat add the oil, onions, carrots, garlic, potatoes, and mix well. 



Add the tomato paste, paprika, cayenne, cumin, thyme







chickpeas that were drained and rinsed




salt and pepper




broth or water, I used chicken broth

If you are going to sneak a taste of the broth about now, it will probably seem a little spicy, but once you add the peanut butter, it mellows out. 



Bring to a boil, then cover and simmer until the vegetables are tender. 



Remove the stew from the burner, stir in the peanut butter, let sit for 5 minutes before serving

I used chunky peanut butter, the recipe calls for smooth peanut butter, but smooth peanut butter is against my religion. 

I hope you try this soup, it's wonderful. 

Here's the original recipe. I didn't have sweet potatoes but I think using them would make it all that much better. 


@@@@@ Now You're Cooking! Export Format



1/2 cup peanut oil
4 carrots, cut in 1/2-finger size
4 cloves garlic, chopped
2 large potatoes, cubed
2 large sweet potatoes, cubed
1 large onion, diced
2 tablespoons tomato paste
1 tablespoon paprika
1/2 tablespoon cayenne pepper
1/2 tablespoon cumin
2 fresh thyme sprigs
1 large can chickpeas, drained and rinsed
fine salt and freshly ground black; pepper
4 cups stock of your choice or water
3/4 cup creamy peanut butter

Serving suggestions: basmati rice, quinoa, couscous or fufu

In a large pot over medium heat, heat the peanut oil. Add the carrots,
garlic, potatoes, sweet potatoes and onions and mix well. Stir in the
tomato paste, paprika, cayenne, cumin, thyme sprigs, chickpeas, salt and
black pepper and mix well. Add the stock, making sure the level of the
stock is above the veggies in the pot. Add additional salt and pepper to

Cover and bring to boil. Reduce the heat and simmer until the veggies are
tender, 20 to 25 minutes. Turn off the heat but leave the pot on the stove.
Stir in the creamy peanut butter, mix well and let sit for 5 minutes
before serving

Serve with basmati rice, quinoa, couscous or fufu.

Total Time:
Prep: 20 min |Inactive Prep: 5 min |Cook: 35 min

NotesThis recipe was provided by a chef, restaurant or culinary
professional and may have been scaled down from a bulk recipe. The Food
Network Kitchens chefs have not tested this recipe, in the proportions
indicated, and therefore, we cannot make any representation as to the

© Recipe courtesy Iba Thiam
Printed on April 13, 2013 from

Yield: 4 to 6 servings

Preparation Time: 1 hr

** Exported from Now You're Cooking! v5.87 **
And that's that