Quick, easy and nourishing, African peanut soup is a rich and filling soup made from basic ingredients. No sides are necessary as it is a complete meal-in-one.
African peanut soup originated in West Africa and is traditionally flavored with chili and/or curry.
- 1 tablespoon olive oil
- 1 medium-large onion, diced
- 1 medium-large sweet potato, scrubbed and cubed
- 1 bell pepper, seeded and diced
- 3 cloves garlic, finely diced or crushed
- 1 tablespoon curry powder
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- black pepper
- 1 16-ounce can diced tomato
- 1 16-ounce can garbanzo beans (chickpeas), drained and well-rinsed
- ⅓ cup peanut butter
- 4 cups water
- 5 ounces baby spinach
- ¾ cup salted peanuts
- Heat the oil and sauté the onion, sweet potato and pepper for 3–5 minutes.
- Add the garlic, curry powder, ginger, salt and pepper, and mix until aromatic.
- Add the tomato, garbanzo beans, peanut butter and water. Mix well and bring to the boil.
- Cover with a lid and simmer for 15–20 minutes, until the sweet potato is cooked.
- Add the spinach and peanuts, and heat through until the spinach is wilted.
- Serve hot.
The peanuts can be lightly toasted and used as a garnish instead of being added to the soup with the spinach.