Comforting soup bursting with flavour!
African Peanut Soup
2 TBSP olive oil
2-3 chicken breasts (optional)
1 onion, diced
1 jalapeno, diced
2 inch piece of ginger, grated
1 tsp cumin
3 TSBP tomato paste
4 garlic cloves, pressed
red bell pepper, chopped
4 cups chicken stock
1-2 sweet potatoes, diced
1 15oz can of chickpeas, drained
1 15oz can of fire roasted diced tomatoes (or any crushed or diced tomatoes)
1 TBSP soy sauce
1 tsp Sambal Oelek, or more to taste
1 TBSP honey
1/2 – 3/4 cup crunchy peanut butter
Swiss chard, chopped
Cilantro, lime juice, lime wedges, peanuts for serving
Brown rice or flat bread, for serving
- Heat olive oil in a large pot/Dutch oven. If using, add chicken to the hot pan and sear one one side until golden brown, about 4 minutes. Remove to a plate.
- Add onions and cook for about 3-4 minutes until softened. Add ginger and jalapeno and cook for a minute or so until fragrant. Add cumin and tomato paste and cook for 2 minutes. Add garlic and cook for 30 seconds. Stir in chicken stock. Add tomatoes, chickpeas and sweet potatoes. Stir in peanut butter. Add Sambal Oelek, honey and soy sauce. Simmer everything for about 15 minutes until sweet potatoes are becoming fork tender but not mushy. Remove some of the soup to a blender and blend, return back to the pot.
- If you used chicken, chop it into 3/4 inch cubes. Add to the soup pot and simmer for about 7 minutes until cooked through. Add Swiss chard and simmer for just a couple of minutes (about 4 minutes) until wilted. Taste and season to taste with salt and pepper.
- Serve the soup topped with lime juice, cilantro, lime wedges and peanuts. Can be served with pita bread or brown rice.