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African Tomato & Peanut Soup with Sweet Potato & Chickpeas

4.50 Mitt(s) 4 Rating(s)4 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 5

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Level: Easy

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Description

Filled with vegetables, such as sweet potatoes and tomatoes, and protein from the chickpeas. This soup could be paired with a green salad for a complete meal.

Ingredients

  • 1 Tablespoon Canola Oil
  • 1 whole Medium Onion, Chopped
  • 3 cloves Garlic, Minced
  • 3 Tablespoons Minced Fresh Ginger
  • 1-½ teaspoon Ground Cumin
  • 1-½ teaspoon Ground Coriander
  • ½ pieces Cinnamon Stick
  • 1 pinch Ground Cloves
  • 3 whole Medium Tomatoes, Chopped
  • 2 whole (1 1/2 Lb Total) Sweet Potatoes, Chopped
  • 1 whole Large Carrot, Chopped
  • 5 cups Water
  • 1 teaspoon Salt
  • 1 pinch Cayenne Pepper
  • ¼ cups Dry-roasted, Unsalted Peanuts
  • 2 Tablespoons Peanut Butter
  • 1 can (14 Oz.) Canned Chickpeas (garbanzo Beans)
  • ¼ cups Chopped Fresh Cilantro

Preparation

Heat oil in a large saucepan over medium-high heat. Add a chopped medium onion and cook, stirring frequently, until the edges of the onion starts to brown, 3 to 4 minutes. Stir in garlic, ginger, cumin, ground coriander, cinnamon stick, and a pinch of ground cloves. Cook for 3 minutes, stirring frequently.

Add the tomatoes, sweet potatoes, and carrots to the onion mixture and cook for 5 minutes, stirring occasionally. Stir in the water and salt. Bring the mixture to a boil, reduce heat, cover, and simmer for 30-40 minutes or until the sweet potatoes and carrots are tender.

Remove the soup from the heat and let cool for about 10 minutes. Remove the cinnamon stick. Using a blender (hand-immersion or regular) or food processor, blend the soup until it is almost a puree. It may be necessary to do this in a couple of batches. Return the soup to the pot and stir in a pinch of cayenne pepper, 1/4 cup dry-roasted, unsalted peanuts, and 2 tablespoons peanut butter. Whisk until the peanut butter is completely combined into the soup.

Stir chickpeas into the soup. Reheat the soup. Season to taste with salt and pepper. Ladle into bowls and garnish with chopped fresh cilantro.

7 Comments

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yumscrum on 3.24.2010

I made this last week, and it was delicious! I couldn’t put my finger on what it reminded me of, but I know I’ve eaten something with a similar combination of spices. Maybe in an Ethiopian restuarant perhaps. Thanks for posting the recipe!

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cookincanuck on 3.16.2010

That’s great, Monica! Thanks for letting me know.

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monica27 on 3.16.2010

This was really enjoyable to make and luscious to eat. I cooked garbanzos, took awhile but worth it, I didn’t have cilantro, so Italian parsley had to do. It made a great lunch at work. Thanks!

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cookincanuck on 3.14.2010

Thank you, nyima! I’m so glad you enjoyed it.

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nyima on 3.12.2010

This is a great vegetarian soup! I can’t wait to eat it again tomorrow after the flavors have a chance to really come to life – but I couldn’t wait. Yum, thanks!

4 Reviews

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Karla Stoltzfus on 12.14.2012

We all loved this soup – the cinnamon, cloves, and coriander gave it a nice different flavor from what I usually cook. And my toddler loved that there were peanuts in his soup. ;-)

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Rebecca on 11.14.2012

Really like this soup, so nice to make something a little bit different. My husband felt it needed more salt but I thought it was perfect.

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clairvoyant94 on 1.8.2012

This is absolutely delicious (and it’s healthy, too, which I love)! It’s very flavorful, and it definitely has a kick to it (so go easy on the cayenne). I’ll be making this again.

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texbecca on 7.30.2010

Good but not great. This has potential, and I’d love to tinker with it to give it more oomph. Definitely worth trying if you’re a peanut lover.

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