Spicy African Peanut Soup with Chickpeas

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!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 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)

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 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.

Step 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.

Step 8

Stir in the peanut butter until fully incorporated and smooth.

Step 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.

Step 10

Season the soup with salt and black pepper to taste.

Step 11

Turn off the heat and stir in the lime juice.

Step 12

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

Nutrition Facts

Serving size	(2269.2g)

Amount per serving	% Daily Value*
Calories	2384.8

Total Fat 116.2g	0%
Saturated Fat 15.7g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 5484.8mg	0%
Total Carbohydrate 268.1g	0%
Dietary Fiber 66.5g	0%
Total Sugars 62.1g
Protein 99.7g	0%

Vitamin D 0IU	0%
Calcium 633.8mg	0%
Iron 28.3mg	0%
Potassium 5835.2mg	0%

*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: 41.5%

Protein: 15.8%

Carbs: 42.6%