Jeanne Horak

Spicy Peanut Butter Chickpea Soup

Posted by from Cook Sister

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No matter how long you live in a foreign country, you will always be a child of the place where you were born – and in my case, that would be Africa. The inspiration for this soup comes from spicy traditional African groundnut and chicken stews. Although no less hearty, this recipe takes those flavors and adapts them to make a soup that’s both vegetarian and deeply satisfying in a way that only the taste of home can be.

Prep time: 10 minutes
Cook Time: 25 minutes
Total time: 35 minutes
Yield: 4 servings

Spicy Peanut Butter Chickpea Soup

Ingredients

Spicy Peanut Butter Chickpea Soup ingredients

4 garlic cloves, crushed
1 red bell pepper, diced
3 1/2 ounces/100g white mushrooms, sliced
1 medium onion, diced
1 14.5 ounce/410g can of chopped tomatoes
1 14.5 ounce/410g can of chickpeas, drained and rinsed
2-2.5 cups/500-600ml vegetable stock
About 7 ounces/170g Old Fashioned Smooth peanut butter
Olive oil
1 tablespoon coriander seeds, crushed
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
Pinch of cayenne pepper (or more if you like it spicy!)
Salt and pepper to taste
1 tablespoon lemon juice

Procedure

1. In a medium sized saucepan, sauté the garlic and peppers in a little olive oil until the peppers start to soften. Add the mushrooms and continue to sauté until they also soften.

Spicy Peanut Butter Chickpea Soup ingredients

2. Add all the remaining ingredients and spices, and stir well to mix. Bring to the boil, cover and simmer for about 15 minutes. Remove lid and simmer uncovered for a further 5 minutes.

Spicy Peanut Butter Chickpea Soup - Add all the remaining ingredients and spices, and stir well to mix. Bring to the boil, cover and simmer

3. Remove from the heat and puree the soup with a hand-held immersion blender, then return to heat and simmer for a further 5 minutes.

Spicy Peanut Butter Chickpea Soup - Remove from the heat and puree the soup with a hand-held immersion blender, then return to heat and simmer for a further 5 minutes.

4. Check for seasoning and add salt and pepper as necessary. Stir in the lemon juice and serve immediately, with crusty bread.

Spicy Peanut Butter Chickpea Soup - 4.	Check for seasoning and add salt and pepper as necessary. Stir in the lemon juice and serve immediately, with crusty bread.

Soup can be stored in the fridge in an airtight container for up to two days, or frozen for up to a month.

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11 Responses to Spicy Peanut Butter Chickpea Soup

  1. Kathryn Voss says:

    I think I’d add a little chicken and perhaps some peanuts. And maybe some peanut butter bead on the side!

  2. Michelle says:

    Perhaps some falafel patties? Or a nice cracker would go well I think. 🙂

  3. Rene says:

    I think this dish would be a nice complement to a homemade meatloaf and maybe some cabbage.

  4. Mackenzie Johnson says:

    This soup would be good over a bed of rice or quinoa.

  5. Skye O. says:

    That soup looks super thick (which how I love my soups to be). I do agree that poured over a plate of rice or quinoa would be delicious… it would likely also be excellent with some sort of pasta, such as spaghetti or linguine, stirred in.

  6. Dandi D says:

    I would like to have it with some homemade cheese crackers.

  7. Jessica says:

    All it needs is some fresh pita bread!

  8. Amy P says:

    just homemade bread!

  9. Jessica says:

    Chicken skewers and some nice crispy bread/flatbread to dip in it!

  10. SD says:

    pulled chicken and cheese crackers

  11. Kelli says:

    I’d eat it with warm naan or toasted pita.

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Spicy Peanut Butter Chickpea Soup