Is it cold outside? Warm-up with this West African Peanut Soup. This tasty soup is quite popular in West Africa. And for a good reason - it's creamy, rich, and packed with flavor—the nutty peanut butter tones down the spiciness of the jalapeños. Peanut butter also packs tons of plant-based protein. Meanwhile, the shredded chicken makes this soup very filling. Your tummy will feel very satisfied.
2 tablespoons Olive Oil
1 medium Onion, chopped
1 Jalapeno, seeds and ribs removed, diced
5 cloves Garlic, minced
1/2 teaspoon Pepper
2 teaspoons Cumin
3 tablespoons Tomato Paste
1x14 ounce can Crushed Tomatoes
3 cups Chicken Broth
1 Sweet Potato, peeled and diced
1x14 ounce can Chickpeas
1 medium Red Bell Pepper, chopped
1 1/2 pounds Chicken Breast, poached, shredded
1/2 teaspoon Salt
Parsley Chopped for garnish (Optional)
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.
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