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overhead shot of the soup in a light pink bowl against a blue backdrop

African Peanut, Chickpea, and Sweet Potato Soup

  • Author: Allison
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


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


  1. 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.
  2. 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.
  3. 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.
  4. Finally, stir in the collards or kale and coconut sugar. Cook for a couple of minutes, until the collards or kale are bright green.
  5. 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