West African Peanut Soup

In large soup pot over medium heat, add olive oil. Once hot, add onion and sauté for about 4 minutes.

Add ginger, jalapeño, and garlic, and stir for 1 minute.

Add pepper, cumin, and tomato paste, and cook for 3 minutes, stirring well.

Add crushed tomatoes, chicken stock, sweet potatoes, chickpeas, and peanut butter. Bring to a boil, stirring well.

Reduce the heat to low and simmer for about 15 minutes until sweet potatoes soften.

Add red bell pepper, shredded chicken breast, and salt, and cook for 5 minutes. 

Ladle into serving bowls and garnish with parsley. Enjoy!