Not my own Mama on this occasion but Mama Pea! That woman is a whizz in the kitchen and in the early days of blogging (it was only a year ago, feels like a lifetime ago so I thought I should make it sound as such!), both Sarah and Angela’s blogs were my primary means of finding new nutritional and hella tasty ways of feeding myself.
This magical thick and creamy soup, (though it could be called a stew, the word stew for me just as negative connotations…beef filled childhood memories!) was inspired by Mama Peas African Peanut Soup creation.
I just can’t get enough of peanut butter at the moment so the more ways I can think of incorporating it in my meals the better! Squash, chickpeas, red pepper, an array of spices, peanut butter, almond milk and passata were the basics! Topped with fresh coriander and toasted peanuts…
Absolutely incredible! I made myself a big hearty bowl, big enough to serve two hungry people or one bottomless pit (now that I’m getting back in to running a bit my appetite is supercharged..happy days )
Served with the very last of my cornbread (thank god it’s so damn easy to make, another pan full will be whipped up soon!). It really does freeze and thaw so perfectly. It’s pretty much as good as fresh. Soft, cake like, crumbly…the perfect accompaniment to this soup (if you have any room left!). A soup just isn’t complete without something to wipe a bowl clean!
I made quite a few changes…the recipe really didn’t end up at all like the original but it was definitely inspired by it! I have a new and exciting burger inspired by the soup coming over the weekend…its a humdinger!
This is possibly the best soup I’ve ever made. Thick, creamy, luscious, with the perfect amount of texture. Packed full of flavour…the waft of peanut butter goodness is incredible!!!
What’s your favourite peanut butter based recipe? Failing me finding something else to make I will happily continue to eat it by the spoonful.
African Peanut Butter Chickpea Soup
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 30 minutes
- 1/3 cup cooked chickpeas
- 310ml (1 1/4 cup) vegetable stock
- 125ml (1/2 cup) Passata (sieved tomatoes; you can sub tinned tomatoes)
- 125ml (1/2 cup) almond milk
- 1 1/2 tbsp smooth creamy natural organic peanut butter
- 1/2 red bell pepper diced
- 1 medium carrots peeled and sliced
- 1 cup peeled and chopped butternut squash
- 1/2 white onion finely diced
- 1 clove of garlic minced
- 1 tsp minced ginger
- 1/4 tsp cinnamon
- 1/4 tsp chili
- 1/2 tsp garam masala
- 1/4 tsp coriander
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp toasted peanuts
- 1 tbsp cooked chickpeas
- 1/2 tbsp fresh coriander
- Add onion and garlic to a large pot and cook with a dash of olive oil for 3-5 minutes. Add in red pepper, squash, carrot and al spices (ginger down to cumin!) Give everything a good stir and cook for a further 3 minutes.
- Add in stock and Passata, bring the boil, cover and simmer for 20 minutes.
- Add in cooked chickpeas, almond milk, and peanut butter, cover once more once at boiling point, reduce to a simmer and cook for a further 10-15 minutes until squash and carrots are completely tender.
- Remove 3-4 tbsp of the chunky vegetables and chickpeas and place the rest of the mix in to a food processor. Process until smooth with still a few lumps remaining. Place back in the pot with the chunky veg., season with salt and pepper, heat through and serve topped with toasted peanuts, cooked chickpeas and fresh coriander. Serve with a side of homemade cornbread!