Tomato & Peanut Soup with Sweet Potato & Chickpeas

Tomato & Peanut Soup with Sweet Potato & Chickpeas


January 7, 2013

  • Makes: Serves 8.


1 onion, chopped

3 tomatoes, chopped, or a can of diced or whole tomatoes, with their juice

2 medium or 1 large sweet potato, peeled and diced

1 large carrot, peeled and chopped

1/4 cup chopped cilantro stems (save the leaves for garnish)

1-2 jalapeño peppers, seeded and finely chopped

3 garlic cloves, crushed

2 Tbsp. grated fresh ginger

2 tsp. chili powder

1 1/2 tsp. cumin

1 tsp. salt

4 cups (1 L) chicken or vegetable stock or water

1 19 oz. (540 mL) can chickpeas, drained

1/4-1/2 cup (or a big soup spoonful) peanut butter

a handful of torn or chopped kale (optional)

chopped peanuts and/or fresh cilantro, for garnish (optional)


1To go the slow cooker route, toss everything except the kale into the bowl of a slow cooker, cover and cook on low for about 6 hours. Uncover and stir, breaking up some of the chunks of sweet potato with the back of a spoon. If you like, stir in a handful of thinly sliced kale, chard or spinach, then put the lid back on for a minute or two, until it wilts. To make it on the stovetop, heat a slick of oil in a large pot and cook the onions for a few minutes, until soft. Add the jalapeño, garlic and ginger and cook for another couple minutes, then add the spices for a minute, and then everything else except the kale. Bring to a simmer and cook for 20-30 minutes, until the veggies are very soft. Stir in the kale and cook until it wilts.

2Serve topped with yogurt or peanuts or cilantro, or all of the above.


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