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African Peanut Butter Soup

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5 from 1 review

Shredded roast chicken, chickpeas, sweet potato with onion, tomato and west African peanut curry

Ingredients

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  • 2 TBL peanut oil
  • 1–1/2 medium yellow onions – chopped
  • 1 TBL fresh ginger – peeled and minced
  • 4 garlic cloves – minced
  • 1 tsp cayenne pepper
  • 1/2 tsp ground black pepper
  • 2 tsp cumin
  • 2 TBL tomato paste
  • (1) 14 oz can crushed tomatoes
  • 1 sweet potato – peeled and diced
  • 5 cups chicken stock + more to thin if necessary
  • (1) 14 oz can of chickpeas – drained and rinsed
  • 1–1/2 cups creamy, natural peanut butter
  • 4 loosely packed cups baby spinach – de-stemmed
  • 2 roasted chicken breasts – shredded
  • Sea salt to taste
  • Baby spinach or chopped parsley – garnish
  • White rice – optional
  • Cocktail peanuts – garnish
  • Dusting of Cayenne pepper – garnish

Instructions

  1. Heat the olive oil over medium heat in a large pot and saute the onions until softened – about 3-4 minutes
  2. Add the ginger and garlic, stir and cook until fragrant, about 1-2 minutes more
  3. Add the cayenne and black pepper, cumin and tomato paste and cook for another 2 minutes, stirring until the paste darkens
  4. Pour in the crushed tomatoes and chicken stock, stir in the sweet potatoes, chickpeas and peanut butter. Bring it to a boil and stir until fully combined
  5. Lower the heat and simmer for 15 minutes or until the sweet potatoes are tender
  6. Add the shredded chicken and baby spinach and cook for another 5 minutes until everything is hot
  7. Taste and adjust seasoning with salt and pepper
  8. Use chicken stock to thin if necessary and stir it in for 2-3 minutes to give the flavors time to meld
  9. Serve in a soup bowl and garnish with baby spinach, cocktail peanuts and dust with cayenne pepper
  10. Serve over or alongside rice – optional

 

 

Find it online: https://www.cooksavorcelebrate.com/african-peanut-butter-soup/