African Peanut Stew is a recipe that is packed with flavor! This healthy vegan soup is loaded with broccoli, chickpeas, and a nutty and creamy broth.
Any other soup groupies out there?
During the fall and winter, I just can’t get enough of the stuff! I am pretty sure I could slurp up a bowl of the stuff for breakfast, lunch, and dinner for weeks on end without getting tired of the stuff – especially when paired with a few slices of good bread. It is hearty, warming, comforting, and still packed with healthy ingredients.
But, I have to say, there is a big difference between good soup and great soup. Good soup does the trick. It is warming and flavorful and leaves you feeling satisfied. But great soup is exciting, memorable, surprisingly full of flavor, and has you going back to the pot, bowl after bowl.
And this African Peanut Stew is great soup.
From flavor to texture, African Peanut Stew has it all!
It has a luxuriously creamy texture without needing to add any cream. This is thanks to the creamy peanut butter that also infuses the broth with a rich nutty flavor. Then the tomato sauce cuts through the richness to create a perfectly balanced bowl of soup.
Sweet potatoes add a hearty texture and balance the slight spiciness from the curry powder with their sweetness.
Cinnamon really ups the complexity of this soup and adds a warm spice.
Crunchy peanuts and fresh cilantro take the soup over the top to flavor town!Print
African Peanut Stew is a recipe that is packed with flavor! This healthy vegan soup is loaded with broccoli, chickpeas, and a nutty and creamy peanut butter and tomato broth.
- 2 teaspoons avocado oil
- 1 onion, chopped
- 1 medium sweet potato, chopped
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 2 tablespoons tomato paste
- 1 (15) oz can tomato sauce
- 1/4 cup + 2 tablespoons creamy peanut butter
- 4 cups vegetable broth
- 4 cups small broccoli florets (from about 1 large head)
- 1 (15) oz can chickpeas
- Peanuts and cilantro for topping (optional)
- Heat the oil over medium heat in a large Dutch oven or soup pot. Add in the onion and sweet potato. Cook until the onion is translucent, about 7-10 minutes. Add in the garlic and sauté for another 30 seconds.
- While the onion is cooking, stir together all of the spices and salt. Add it to the pot along with the tomato paste. Stir well to combine and sauté for about 1 minute or until the spices are very fragrant. Add in the tomato sauce and peanut butter and stir. Add in the veggie broth, cover and simmer until the potatoes are tender, about 15-20 minutes.
- Next, add in the broccoli and chickpeas. Cover and simmer until the broccoli is tender, about 7-10 minutes. Ladle into bowls and serve topped with peanuts and cilantro, if desired.