African peanut soup

Cooking time of 35 minutes – Serves 4

Nutritional Information

• 598 Kcal
• 17g Fat
• 3g Saturates
• 78g Carbohydrates
• 18g Fibre
• 23g Protein
• 1.4g Salt

Allergens & Dietary Requirements

Allergens

• Peanut

Dietary Requirements

• Halal
• Kosher
• Gluten-free
• Dairy-free
• Vegetarian
• Vegan
• Pescatarian

Ingredients

• 2 Large sweet potatoes, peeled and cut in 2cm chunks
• 1 Large brown onion, diced
• 1 Large carrot, peeled, cored and diced
• 1 Yellow pepper, cored and diced
• 3-4 Garlic cloves, minced
• 1 Inch cube fresh ginger, finely chopped
• 80g Crunchy peanut butter, salt, sugar and palm oil free
• 1 Tin (400g) chickpeas
• 25g Peanuts (Unsalted)
• 1 Litre Vegetable stock
• 400g Tinned tomatoes
• 300g Chard
• 15g Fresh coriander
• 2 Tsp ground cumin
• 1 Tsp coriander seeds
• 1 Tsp cinnamon
• 1 Tsp chilli flakes (optional)
• 1 Tsp turmeric
• Salt and pepper to taste
• Lemon juice to taste

Method

1. Add diced onions to a pan over medium heat and cook with a splash of vegetable stock for about 3 minutes, or until translucent 
2. Add ginger and garlic and continue cooking for a couple minutes
3. Add sweet potatoes chunks and diced carrot and continue cooking for 5 minutes, adding more water or vegetable stock to avoid sticking
4. Add peanut butter, peanuts, chickpeas, yellow pepper, vegetable stock, tomatoes, cumin, coriander, cinnamon, turmeric, chilli flakes/cayenne (if using), salt and pepper and cook, covered for about 10 minutes, or until potatoes are tender
5. Blend the contents with a blender or potato masher
6. Add chopped chard, simmer until the greens are tender, add a squeeze of lemon juice and stir well
7. Serve with a sprinkle of plain chopped peanuts and fresh coriander to garnish