A hearty, creamy and dairy-free soup inspired by typical West African Peanut Stew. This easy recipe requires chickpeas, tomatoes, and peanut butter and not more than just one 1 pot!
1tspchilli sauceadd more to taste according to spice preference
Instructions
Heat a large saucepan over medium heat. Once hot, add oil, onion, red pepper, garlic, and salt. Cook for 3-5 minutes, stirring frequently or until peppers and onions are softened.
Add the tomatoes (with their juices), tomato paste, chili sauce, peanut butter, coconut milk, spinach and (rinsed, drained) chickpeas. Stir to combine. Add water if you desire less thickness.
Bring to a simmer, then lower heat, cover, and continue cooking until slightly thickened and fragrant — about 15-20 minutes. Turn the heat down if it's boiling and let simmer.
Taste and adjust seasonings to taste.
Serve as a stew, over rice, or with naan, pita or cauliflower rice or a bed of steamed broccoli. Top with basil and cilantro.