Spicy African Peanut Soup with Chickpeas

Nutriscore Rating: 78/100

Warm, nutty, and perfectly spiced, Spicy African Peanut Soup with Chickpeas is a soul-soothing one-pot meal that’s bursting with bold flavors and nourishing ingredients. This plant-based delight combines creamy peanut butter, hearty chickpeas, tender sweet potatoes, and vibrant greens like spinach or kale, all simmered in a fragrant blend of cumin, coriander, smoked paprika, and a hint of red pepper flakes for just the right amount of heat. A touch of lime juice brightens the rich, savory broth, while optional fresh cilantro and crushed peanuts add a layer of irresistible freshness and crunch. Ready in under an hour, this comforting recipe is perfect for weeknight dinners and meal prep. It’s vegetarian, easily vegan, and packed with protein and nutrients—a wholesome choice for any day of the week!

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

19 items

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 0.5 teaspoon red pepper flakes
• 14 ounces tomatoes, diced (canned or fresh)
• 4 cups vegetable broth
• 0.5 cup natural peanut butter (unsweetened)
• 15 ounces cooked chickpeas (canned, drained, and rinsed)
• 1 medium sweet potato, peeled and diced
• 2 cups baby spinach or kale
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium lime, juiced
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• 2 tablespoons crushed peanuts (optional, for garnish)

📝 Instructions

12 steps

1. Heat olive oil in a large pot over medium heat.

2. Add the diced onion and sauté until soft and translucent, about 5 minutes.

3. Stir in the minced garlic and ginger. Cook for 1-2 minutes, until fragrant.

4. Add the ground cumin, coriander, smoked paprika, and red pepper flakes. Stir well to coat the onion mixture with the spices.

5. Add the diced tomatoes and cook for 3-4 minutes, allowing the flavors to combine.

6. Pour in the vegetable broth and add the diced sweet potato. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10-12 minutes, or until the sweet potato is tender.

7. Remove about 1 cup of the soup (including some of the sweet potato) and blend until smooth using an immersion blender or a regular blender. Return the blended mixture to the pot for a creamier texture.

8. Stir in the peanut butter until fully incorporated and smooth.

9. Add the cooked chickpeas and baby spinach or kale to the soup. Cook for an additional 3-4 minutes, or until the greens are wilted.

10. Season the soup with salt and black pepper to taste.

11. Turn off the heat and stir in the lime juice.

12. Serve hot, garnished with fresh cilantro and crushed peanuts, if desired.

Nutrition Facts

1 serving (383.2g)

Calories		400
% Daily Value*
Total Fat		19.2 g	25%
	Saturated Fat	2.7 g	13%
	Polyunsaturated Fat	0.4 g
Cholesterol		0 mg	0%
Sodium		845 mg	37%
Total Carbohydrate		45.6 g	17%
	Dietary Fiber	11.1 g	40%
	Total Sugars	10.7 g
Protein		16.9 g	34%
Vitamin D		0.0 mcg	0%
Calcium		107 mg	8%
Iron		4.6 mg	26%
Potassium		1003 mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1043 cal (41.0%%)

Protein: 402 cal (15.9%%)

Carbs: 1095 cal (43.1%%)