This African-inspired peanut chickpea, and sweet potato soup is thick, hearty, and nourishing. It has that stick-to-your-ribs quality that we all crave at this cold, dark time of the year!
- 2 tablespoons olive oil (or avocado or coconut oil, or ghee)
- 2 medium yellow onions, diced
- 4 medium garlic cloves, minced
- 2 tablespoons minced or grated ginger
- 1 red bell pepper, diced
- 1 teaspoon fine sea salt
- Freshly ground black pepper
- 1 teaspoon ground coriander
- 1/4 teaspoon chili flakes
- 4 cups peeled and diced sweet potato (from about 2 medium)
- 1 28-oz can diced tomatoes
- 3 cups cooked chickpeas (or 2 14-oz cans, drained and rinsed)
- 2/3 cup smooth peanut butter
- 3 cups vegetable broth, divided, plus more as needed
- 1 bunch kale or collards, chopped (about 4 packed cups)
- 1 teaspoon coconut sugar
- 2 tablespoons freshly squeezed lime juice
- Cilantro, for garnish
- Warm the oil in a soup pot over medium heat. Add the onion, garlic, ginger, and a pinch of salt. Cook, stirring occasionally, until soft and lightly browned, 5 minutes. Add the red bell pepper, sea salt, pepper, coriander, and chili flakes or cayenne. Cook a few minutes more to soften the red bell pepper and brown the spices.
- Next, add the diced sweet potatoes, diced tomatoes, 2 cups of the broth, and the chickpeas. Simmer for 20 minutes, stirring occasionally, until the sweet potato is tender.
- Whisk the peanut butter with the remaining 1 cup of broth in a bowl until smooth. Stir this into the soup. At this point, add more broth if the soup is too thick for your liking.
- Finally, stir in the collards or kale and coconut sugar. Cook for a couple of minutes, until the collards or kale are bright green.
- Right before serving, mix in the lime juice. Ladle the soup into bowls and top with fresh cilantro and additional lime juice, if desired.
This recipe makes a thick soup, but you can add more broth to achieve your desired consistency!
Serve over cooked brown rice if you’d like an even heartier dish. Sometimes I serve it with homemade cornbread, too!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Supper, Lunch
- Cuisine: African
Keywords: African vegan peanut sweet potato soup