Editor’s note: A thick, creamy, dairy-free soup inspired by African peanut stew. This simple version is made with chickpeas, tomatoes, and peanut butter. Thank you to Dana, at @minimalistbaker, for sharing this recipe.
Yield: 6 bowls Total Time: 35 minutes
INGREDIENTS
- 2 tbs. coconut, olive, or avocado oil
- 1 medium red or white onion, diced
- 1 large red bell pepper, diced
- 6 cloves garlic, minced
- 1 large pinch sea salt
- 2 14-ounce cans diced tomatoes
- 1/2 c. tomato paste
- 2-4 tsp. chili garlic sauce
- 1 c. natural, salted peanut or almond butter
- 2 c. light coconut milk
- 2 15-oz. cans chickpeas, rinsed and drained
- 2 c. water, depending on desired thickness
- Heat a large saucepan over medium heat. Once hot, add oil (or water), onion, red pepper, garlic, and a large pinch of salt. Cook for 3-5 minutes, stirring frequently or until peppers and onions are softened.
- Add the tomatoes (with their juices), tomato paste, chili garlic sauce, peanut butter, coconut milk, and (rinsed, drained) chickpeas. Stir to combine. Add water to desired thickness — about 2 cups are needed.
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Bring to
a simmer, then lower heat, cover, and continue cooking until slightly thickened and fragrant — about 15-20 minutes. Turn the heat down if it’s boiling — you’re looking for a low simmer.
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Taste and adjust seasonings as needed, adding salt to taste, additional peanut butter for depth of flavor and creaminess, chili garlic sauce for heat, or tomato paste for tomato flavor.
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Serve as a stew. For a light option, serve over cauliflower rice or a bed of raw or steamed broccoli (which happens to be our favorite). Basil and cilantro are delicious finishing touches.
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Store cooled leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Reheat in the microwave or on the stovetop, adding more water or coconut milk to thin as needed.
