This soup is a delightful blend of flavors and nutrients, making it both satisfying and healthy. Packed with protein from the peanuts and chickpeas, fiber from the sweet potatoes and greens, and a variety of vitamins and minerals, it’s a delicious way to enjoy a vegan meal with a taste of Africa.

Ingredients

• 2 tablespoons of olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 teaspoon of cumin
• 1 teaspoon of coriander
• 1/2 teaspoon of cinnamon
• 1/4 teaspoon of cayenne pepper (optional)
• 1 can (14 oz) of crushed tomatoes
• 1 cup of natural peanut butter
• 4 cups of vegetable broth
• 2 sweet potatoes, peeled and cubed
• 1 cup of kale or spinach, chopped
• 1 can (14 oz) of chickpeas, drained and rinsed
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Chopped peanuts for garnish
• Lime wedges for serving

Instructions

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, and cook for another minute.
2. Spice It Up: Add the cumin, coriander, cinnamon, and cayenne pepper to the pot. Stir for about 1 minute until fragrant.
3. Mix in Tomatoes and Peanut Butter: Pour in the crushed tomatoes and peanut butter, stirring until smooth and well combined.
4. Add Broth and Sweet Potatoes: Gradually add the vegetable broth, stirring constantly. Add the sweet potatoes, bring to a boil, then reduce to a simmer. Cook for 20 minutes or until the sweet potatoes are tender.
5. Add Greens and Chickpeas: Stir in the kale or spinach and chickpeas. Allow to simmer for another 5 minutes until the greens have wilted.
6. Season and Serve: Season the soup with salt and black pepper to taste. Serve hot, garnished with fresh cilantro, chopped peanuts, and lime wedges on the side.