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.