Tomato and peanut soup with sweet potato and chickpeas
By Julie Van Rosendaal
on February 18, 2013
This deliciously hearty soup combines tomatoes, sweet potatoes and chickpeas with peanut butter for a rich, nutty consistency. It's delicious chunky or smooth, topped with extra chopped salted peanuts or fresh cilantro. And it's even better the next day.
1 onion, chopped
3 tomatoes, chopped, or a can of diced or whole tomatoes, with their juice
2 medium or 1 large sweet potato, peeled and diced
1 large carrot, peeled and chopped
1/4 cup chopped cilantro stems (save the leaves for garnish)
1-2 jalapeño peppers, seeded and finely chopped
3 garlic cloves, crushed
2 Tbsp. grated fresh ginger
2 tsp. chili powder
1 1/2 tsp. cumin
1 tsp. salt
4 cups (1 L) chicken or vegetable stock or water
1 19 oz. (540 mL) can chickpeas, drained
1/4-1/2 cup (or a big soup spoonful) peanut butter
a handful of torn or chopped kale (optional)
chopped peanuts and/or fresh cilantro, for garnish (optional)
1. To go the slow cooker route, toss everything except the kale into the bowl of a slow cooker, cover and cook on low for about 6 hours. Uncover and stir, breaking up some of the chunks of sweet potato with the back of a spoon. If you like, stir in a handful of thinly sliced kale, chard or spinach, then put the lid back on for a minute or two, until it wilts.
To make it on the stovetop, heat a slick of oil in a large pot and cook the onions for a few minutes, until soft. Add the jalapeño, garlic and ginger and cook for another couple minutes, then add the spices for a minute, and then everything else except the kale. Bring to a simmer and cook for 20-30 minutes, until the veggies are very soft. Stir in the kale and cook until it wilts.
Serve topped with yogurt or peanuts or cilantro, or all of the above.
By Julie Van Rosendaal |
February 18, 2013