Print the recipe for African Peanut Soup

Click the button below or select 'File > Print...'

African Peanut Soup

African Peanut Soup in a bowl with ginger, garlic, cumin, crushed tomatoes, sweet potatoes, chickpeas, chicken, kale.
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 tablespoon minced peeled fresh ginger
  • 1 jalapeño, seeded and diced
  • 4 garlic cloves, minced
  • ½ teaspoon freshly cracked black pepper
  • 2 teaspoons ground cumin
  • 2 tablespoons tomato paste
  • 1 (14-ounce) can crushed tomatoes
  • 4 cups chicken stock
  • 1 sweet potato, peeled and diced
  • 1 (14-ounce) can chickpeas, drained, rinsed
  • 1 cup creamy natural peanut butter
  • 4 cups kale roughly chopped
  • 2 ½ cups shredded chicken
  • Kosher salt, to taste
  • Crushed peanuts, for serving
  • Chopped fresh cilantro, for serving (optional)

Method

  1. In a large pot, heat the olive oil over medium heat. Once the oil is glistening, add the onion and cook, stirring often, until softened, 3 to 4 minutes. Stir in the ginger, jalapeño, and garlic until fragrant, about 1 minute. Add the pepper, cumin, and tomato paste and cook, stirring, until the tomato paste darkens, about 2 minutes more.
  2. Add the crushed tomatoes, stock, sweet potatoes, chickpeas, and peanut butter and stir until combined. Bring to a boil, then reduce the heat to low and simmer for about 15 minutes, or until the sweet potatoes are tender.
  3. Add in the kale and shredded chicken and cook, stirring occasionally, for about another 5 minutes, or until the chicken is warmed through and the kale is wilted. Adjust the salt to taste. 
  4. Serve topped with peanuts and cilantro, if desired.