RECIPE

West African Peanut Soup with Chickpeas

Name: West African Peanut Soup with Chickpeas
Cook time: 30
Yield: 8-10

Cook Time

Serving Size

8-10

INGREDIENTS

2 Tbsp. olive oil
1 red onion, finely chopped
3 cloves garlic, chopped
4 tsp ground cumin
1 tsp chilli flakes
1 roasted red pepper, diced
3 - 4 orange sweet potatoes, peeled and diced
Sea salt and freshly ground black pepper, to season
300g chopped fresh cherry tomatoes
1 x 400g can of cherry tomatoes
1 tsp sugar
1 x 400g canned chickpeas, drained
1 litre vegetable stock
100g kale, no stalks, shredded
100g smooth peanut butter
Serve with kale, toasted peanuts and chillies

INSTRUCTIONS

Heat the olive oil in a Le Creuset 31cm Signature Oval Casserole over low to medium heat. Soften the onions, garlic, spices, roasted red pepper and sweet potato. Season and cook uncovered for 20 minutes.

Increase the heat to medium, then add the fresh tomatoes, canned tomatoes, sugar, drained chickpeas, and the stock. Season again and cook covered with the lid for about 20 – 40 minutes until all of the vegetables are tender.

Add the chopped kale just before serving, cooking for 5 minutes. Stir in the peanut butter and taste for seasoning. Serve with toasted peanuts.