Description
We're off to Africa for a recipe for Peanut Soup. The recipe stands on its own, but if, like me, you're not a big fan of soup, you can try it with couscous. It makes a more complete dish, and still tastes just as good.
Ingredients
Units
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- 1 tablespoon coconut oil (or olive oil)
- 1 onion, chopped
- 3-4 garlic clove
- 1 tablespoon chopped ginger
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon ground coriander
- 1 teaspoon of Ras el hanout
- 1 teaspoon ground cumin
- 2 cups sweet potatoes, diced
- 1 can chickpeas, drained
- 2 tablespoons tomato paste
- 1 cup diced tomatoes (approx. 1 large tomato)
- 4 cups (1 L) vegetable broth
- 1 cup no-sugar-added creamy natural peanut butter
- 1 teaspoon salt
- 1 tablespoon cider vinegar
- 250 baby spinach gr
- Coriander
- Crushed peanuts
Instructions
- In a large saucepan over medium heat, start sautéing the coconut oil, onion, garlic and ginger.
- Add smoked paprika, black pepper, coriander, ras el hanout and cumin.
- Stir for about 7 minutes or until the onions soften.
- Add the sweet potatoes, chickpeas, tomato paste, diced tomatoes, stock, peanut butter and salt.
- Bring to the boil and simmer for 20-30 minutes, or until sweet potatoes are tender.
- Add apple cider vinegar and salt to taste.
- Turn off the heat and stir in the baby spinach.
- Serve with crushed peanuts and fresh coriander.
- Optional: serve with semolina.
Notes
If you like your food a little spicy, you can add fresh chilli pepper or red pepper flakes before bringing your pan to the boil.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main course
- Cuisine: West Africa
English 
French