African Peanut Soup Recipe
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In a soup pot over medium heat, start sautéing coconut oil, onion, garlic, ginger, and serrano chili. Add smoked paprika, black pepper, coriander, and cumin. Stir until the onions start to soften, about 7 minutes. Turn heat down if needed.
Add yams, chickpeas, tomato paste, diced tomatoes, broth or stock, peanut butter, salt, and red pepper flakes. Bring to a simmer and cook for 20-30 minutes or until yams are soft.
Add apple cider vinegar and salt to taste. Turn off heat and stir in spinach leaves.
Serve with crushed peanuts, fresh cilantro, and red pepper flakes. Good served over millet, rice, and quinoa.