African Peanut Soup
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  1. 1 tsp Olive oil
  2. 1 medium sweet onion, diced
  3. 3 cloves or more of garlic, minced
  4. 1 red bell pepper, diced
  5. 1 medium sweet potato, peeled and chopped into I/2 inch pieces
  6. 1 can (800 ml) diced tomatoes, with their juices
  7. fine sea salt and freshly ground black pepper
  8. 4 cups vegetable broth
  9. 1/3 cup of peanut butter (natural)
  10. 1 1/2 tsp chili powder
  11. 1/4 tsp red pepper powder
  12. 1 can (400 g) chickpeas, drained and rinsed
  13. 2 handfuls destemmed torn kale leaves
  14. fresh parsley, for serving
  15. roasted peanuts, for serving
  1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and saute for about 5 minutes, or until the onion is translucent.
  2. Add the bell pepper, sweet potato, and tomatoes with their juices. Raise the heat to medium-high and simmer for 5 minutes more. Season the vegetables with salt and black pepper.
  3. In a medium bowl, whisk together the peanut butter and 1 cup of the vegetable broth until no clumps remain. Stir the mixture into the vegetables along with the remaining 3 cups of broth, chili and red pepper powder.
  4. Cover the pan with a lid and reduce the heat to medium-low. Simmer for 10-20 minutes, or until the sweet potato is fork-tender.
  5. Stir in the chickpeas and kale and cook until leaves are wilted. Season with salt and pepper to taste.
  6. Ladle the stew into bowls and garnish with fresh parsley and roasted peanuts.
Petra Kavšek The Foodie