West African Peanut Soup with Chicken and Chickpeas
Peanut butter is the unexpected ingredient in a uniquely complex and flavor-filled soup featuring chicken, chickpeas, coconut milk and greens
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.