Sort ingredients
pincottk
QR Code
Listen
Pdf
In a large pot heat olive oil over medium heat
Add onions and sauté until softened, about 3-4 minutes.Add in ginger, jalapeno and garlic and stir until fragrant about 1 min
Add the pepper, cumin and tomato paste and cook for another 2 minutes, stirring, until paste darkens.Add the crushed tomatoes, stock, sweet potatoes, chickpeas and peanut butter
Bring to a boil and stir until fully combined
Turn the heat down to low and simmer for 15 minutes, until sweet potatoes are tender.Add in kale and shredded chicken and cook for another 5 minutes
Taste the soup before adding salt
Depending on how salty your stock and/or peanut butter was, it may not need anymore salt
If you use low sodium stock and salt-free peanut butter, it will need a full teaspoon salt, maybe more
Adjust to your own liking.Serve warm topped with cilantro and crushed peanuts