Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 4.05 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1tablespoons coconut oil
- 1 white onion, peeled and finely diced
- 2tablespoons ginger, peeled and grated
- 1teaspoons cayenne
- 85grams tomato paste
- 1.50L vegetable stock
- 250grams chickpeas, drained
- 2 sweet potatoes, peeled and diced
- 220grams kale, roughly chopped
- 250grams peanut butter, creamy, you can also use chunky peanut butter for texture
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
2700kJ / 645Cal
2700 Kilojoules or 645 Calories
31% of daily energy intake*
Protein
23.8grams
Fat
38.0grams
Carbs
48.8grams
Sugars
19.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Creamy, rich, savoury and sweet - this flavourful West African soup is best served over millet, quinoa or brown rice
Method
Step 1 of 3
In a pot over medium-high heat, add oil and onion. Saute until the onion is translucent. Add the ginger, stir fry until fragrant.
Step 2 of 3
Add the cayenne and tomato paste and let it sweat a little. Stir in the vegetable stock, chickpeas, sweet potatoes and kale. Cover and cook for another 10 minutes or until the vegetables are cooked.
Step 3 of 3
Stir in the peanut butter. You may adjust the seasoning with salt and pepper. Cook for 2 minutes.
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