A riff on traditional African ground nut stew, peanut butter is the unexpected ingredient in a uniquely complex and flavor-filled soup featuring chicken, chickpeas, coconut milk and greens.
Having been fortunate to live in an ethnically rich metropolitan area for decades, I’ve had the opportunity to dine around the globe in my ‘backyard” and loved revisiting and creating this hearty protein rich soup filled with warm spices on a singe-digit day.
This stew-like soup is an integral part of African-American cuisine -- oftentimes part of Kwanzaa holiday celebrations. In this case, peanut butter takes the place of groundnuts, and while some might think it is an odd ingredient for a soup, combined with curry powder, ginger and coconut milk – and the sweet and acidic zing of tomatoes – it presents as a uniquely complex soup.
Served over rice or with a side of pita bread makes for a complete and tasty meal. And Instinct tells me that this just might be a winner with kids!
Ingredients
- canola oil
- red onion
- jalapeno pepper
- garlic
- curry powder
- ginger
- turmeric
- cayenne
- San Marzano tomatoes
- tomato paste
- honey
- chicken broth
- sweet potato
- creamy peanut butter
- coconut milk
- rotisserie chicken
- chickpeas
- collard greens or spinach
- salt and pepper
- garnish -- chopped peanuts, cilantro, avocado, chopped tomatoes and/or flaked coconut
See recipe card for quantities.
Jump to RecipeInstructions
1. In a large Dutch oven or heavy-duty pot, heat oil over medium heat. Saute onions and jalapeno until softened, about 8 minutes.
2. Add garlic and saute for one minute.
3. Add curry powder, ginger, turmeric and cayenne and sauté until fragrant, about 2 minutes.
4. Add tomatoes, tomato paste and honey.
5. Remove soup pot from the heat and blend contents with an immersion blender until smooth. (Or use a blender and process in batches.)
6. Return to stove and add sweet potatoes and chicken broth and bring to a boil, and reduce heat, cover and simmer for ½ hour until sweet potatoes are tender.
7. Stir in peanut butter and coconut milk.
8. Add shredded chicken, chickpeas and cook until heated through.
9. Add and collard greens/spinach are wilted. Add salt and pepper to taste.
10. Ladle into bowls and garnish with chopped peanuts, cilantro, lime wedges, chopped tomatoes and/or flaked coconut.
Hint: I started this out in a 7 quart Dutch oven but needed to move up to my 12 quart stock pot to accommodate all of the ingredients.
Substitutions
- Gluten Free - Served on its own, my West African Peanut Soup is a great gluten free, protein packed meal with chicken, chickpeas and peanut butter
- Coconut Milk - While coconut milk is optimal -- and authentic -- you can substitute heavy whipping cream
- Spinach/Collard Greens - Substitute frozen
Variations
- Like it Spicy? Add an extra jalapeño or an additional tablespoon of curry powder
- Shrimp - This would be great with shrimp. Substitute a pound of large cleaned and deveined shrimp when the chickpeas are added and cook for four to five minutes until they have turned pink and are cooked through
- Canned lentils or even white beans - Can take the place of chickpeas
Equipment
- 10 quart stock pot or larger
- immersion blender or blender
Storage
Store in the refrigerator for 4 days or freeze for up to 4 months.
🍽️ Recipe
West African Peanut Soup with Chicken and Chickpeas
Equipment
- soup pot (10 quart or larger)
- immersion blender, blender or food processor
Ingredients
- 2 tablespoons canola oil substitute peanut oil
- 1 medium red onion diced
- 1 medium jalapeno pepper seeded, deveined and minced
- 3 cloves garlic, minced
- 3 tablespoons curry powder
- 1 tablespoon minced ginger
- ½ teaspoon turmeric
- Pinch cayenne pepper or more to taste
- 28 ounce can San Marzano tomatoes
- ¼ cup tomato paste
- 2 tablespoons honey
- 6 cups chicken broth
- 1 large sweet potato or two medium, peeled and diced
- ½ - ¾ cup cup creamy peanut butter
- 1 cup coconut milk
- 3 cups shredded rotisserie chicken
- 15.5 ounce can chickpeas drained
- 4 cups collard greens or spinach
- Salt and pepper to taste
- Garnish with a drizzle of olive oil, chopped peanuts, cilantro, avocado, chopped tomatoes and/or flaked coconut
Instructions
- In a large Dutch oven or soup pot, heat oil over medium heat. Saute onions and jalapeno until softened, about 8 minutes. Add garlic and saute for one minute. Add curry powder, ginger, turmeric and cayenne and sauté until fragrant, about 2 minutes. Add tomatoes, tomato paste and honey.
- Remove soup pot from the heat and blend contents with an immersion blender until smooth. (Or use a blender and process in batches.) Return to stove and add sweet potatoes and chicken broth and bring to a boil, and reduce heat, cover and simmer for ½ hour until sweet potatoes are tender.
- Stir in peanut butter and coconut milk. Add shredded chicken, chickpeas and cook until heated through. Add and collard greens/spinach are wilted. Add salt and pepper to taste.
- Ladle into bowls and garnish with chopped peanuts, cilantro, lime wedges, chopped tomatoes and/or flaked coconut.
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