Tomato & Peanut Soup with Sweet Potato & Chickpeas
Tomato & Peanut Soup with Sweet Potato & Chickpeas

To 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.
Serve topped with yogurt or peanuts or cilantro, or all of the above.
Ingredients
Directions
To 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.
Serve topped with yogurt or peanuts or cilantro, or all of the above.