Spicy Peanut Butter Chickpea Soup
No matter how long you live in a foreign country, you will always be a child of the place where you were born – and in my case, that would be Africa. The inspiration for this soup comes from spicy traditional African groundnut and chicken stews. Although no less hearty, this recipe takes those flavors and adapts them to make a soup that’s both vegetarian and deeply satisfying in a way that only the taste of home can be.
- Yield:4 servings
- Prep Time:10 minutes
- Cook Time:25 minutes
- Total Time:35 minutes
4 garlic cloves, crushed
1 red bell pepper, diced
3 1/2 oz/100g white mushrooms, sliced
1 medium onion, diced
1 14.5 oz/410g can of chopped tomatoes
1 14.5 oz/410g can of chickpeas, drained and rinsed
2-2.5 cups/500-600ml vegetable stock
About 7 oz/170g Peanut Butter & Co. Old Fashioned Smooth
1 tbsp coriander seeds, crushed
1 tsp ground cumin
1/2 tsp ground turmeric
Pinch of cayenne pepper (or more if you like it spicy!)
Salt and pepper to taste
1 tbsp lemon juice
In a medium sized saucepan, sauté the garlic and peppers in a little olive oil until the peppers start to soften. Add the mushrooms and continue to sauté until they also soften.
Add all the remaining ingredients and spices, and stir well to mix. Bring to the boil, cover and simmer for about 15 minutes. Remove lid and simmer uncovered for a further 5 minutes.
Remove from the heat and puree the soup with a hand-held immersion blender, then return to heat and simmer for a further 5 minutes.
Check for seasoning and add salt and pepper as necessary. Stir in the lemon juice and serve immediately, with crusty bread.
Soup can be stored in the fridge in an airtight container for up to two days, or frozen for up to a month.