Authentic African Peanut Butter Soup

Author: Holly and Natalie

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 8

Ingredients

• 1.5 lbs chicken (poached and shredded)
• 4 cups kale, roughly chopped
• 4 cups chicken stock
• 1 cup creamy natural peanut butter
• 1 (14 oz) can chickpeas, drained
• 1 (14oz) can crushed tomatoes
• 1 medium onion, (1 cup chopped)
• 1 sweet potato, peeled and diced
• 4 garlic cloves, minced (1 tbsp)
• 1 tbsp ginger, minced
• 1 jalapeño, seeds and ribs removed, diced
• 2 tbsp olive oil
• 2 tsp cumin
• 2 tbsp tomato paste
• 1 tsp salt (to taste)
• 1/2 tsp pepper
• peanuts, crushed
• cilantro, chopped (optional) for garnish

Directions

1. In a large pot heat olive oil over medium heat. Add onions and sauté until softened, about 3-4 minutes.
2. Add in ginger, jalapeno, and garlic and stir for 1 minute until fragrant. Add the pepper, cumin, and tomato paste and cook for another 2 minutes. Keep stirring, until the paste darkens.
3. Add the crushed tomatoes, stock, sweet potatoes, chickpeas, and peanut butter. Bring to a boil and stir until fully combined. Turn the heat down to low and simmer for 15 minutes, until sweet potatoes are tender.
4. Add in kale and shredded chicken and cook for another 5 minutes. Taste the soup before adding salt. Depending on how salty your stock and/or peanut butter were, it may not need any more salt. If you use low-sodium stock and salt-free peanut butter, it will need a full teaspoon of salt or more. Adjust to your own liking.
5. Serve warm topped with cilantro and crushed peanuts. Enjoy!

**Storage**

This soup can be stored in the fridge for up to 4 days in an air-tight container. It can also be frozen for up to 3 months.