African Peanut Soup

• 2 TBSP olive oil
• 2–3 chicken breasts (optional)
• 1 onion, diced
• 1 jalapeno, diced
• 2-inch (5 cm) piece of ginger, grated
• 1 tsp cumin
• 3 TBSP tomato paste
• 4 garlic cloves, pressed
• 1 red bell pepper, chopped
• 4 cups (960 ml) chicken stock
• 1–2 sweet potatoes, diced
• 1 (15 oz / 425g) can of chickpeas, drained
• 1 (15 oz / 425g) can of fire-roasted diced tomatoes (or any crushed or diced tomatoes)
• 1 TBSP soy sauce
• 1 tsp Sambal Oelek, or more to taste
• 1 TBSP honey
• 1/2–3/4 cup (125–180 ml) crunchy peanut butter
• Swiss chard, chopped
• Cilantro, lime juice, lime wedges and peanuts for serving
• Brown rice or flatbread for serving

Instructions

1. 1

   Heat the olive oil in a large pot or Dutch oven. If using chicken, add it to the hot pan and sear on one side until golden brown, about 4 minutes. Remove to a plate.

2. 2

   Add the onions and cook for about 3–4 minutes until softened. Add the ginger and jalapeño and cook for a minute or so until fragrant. Add the cumin and tomato paste and cook for 2 minutes. Add the garlic and cook for 30 seconds. Stir in the chicken stock. Add the tomatoes, chickpeas, and sweet potatoes. Stir in the peanut butter. Add the Sambal Oelek, honey, and soy sauce. Simmer everything for about 15 minutes until the sweet potatoes are becoming fork-tender but not mushy. Remove some of the soup to a blender and blend it, then return it to the pot.

3. 3

   If you used chicken, chop it into 3/4 inch (2cm) cubes. Add it to the soup pot and simmer for about 7 minutes until cooked through. Add the Swiss chard and simmer for just a couple of minutes (about 4 minutes) until wilted. Taste and season with salt and pepper.

4. 4

   Serve the soup topped with lime juice, cilantro, lime wedges, and peanuts. It can be served with pita bread or brown rice.