This soup (or stew) is an explosion of flavors that you may not think belong together, but when you taste it, you’ll get it! A take on an African peanut stew, I used what was available in the kitchen. The lime juice, peanut butter and curry are like a marriage made in tastebud heaven.
Prep time: 10 minutes
Total time: 40 minutes
1 small sweet potato, peeled and chopped
3 medium red potatoes, chopped
1 medium onion, chopped
2-3 garlic cloves, grated
2 carrots, cut into coins
2 celery stalks, chopped
6 cups low sodium vegetable broth
1 can Rotel diced tomatoes with lime and cilantro*
1- 10 oz. can garbanzo beans
1/4 – 1/2 cup creamy peanut butter
1/4 tsp. sweet or spicy curry powder (based on your tolerance)
1/8 tsp. pepper
Salt to taste
*If you don’t have this in your store, use any 10 oz. can of chopped tomatoes, and add 1 tsp. cilantro, and a 2 Tbls. lime juice to the pot.
Heat large soup pot, adding chopped onion when pot is hot. Dry saute the onion on medium heat until they become translucsent, about 4-6 minutes. Add small amounts of veg broth or water if they begin to stick.
Add the garlic to the pot and cook another 2 minutes. Then, add the carrots and celery and a few more splashes of broth. Cook for another 4 minutes.
Pour in the remaining broth and add potatoes and chickpeas to pot. Cover and cook on medium for 10 minutes.
Add the canned tomatoes with its’ juice, the pepper, curry powder and the peanut butter. Mix it all together in the pot, cover and let simmer for 15-20 minutes, until the veggies and potatoes are cooked through.