Chickpea & Sweet Potato Soup


Exotic African flavor from common ingredients, super easy


2 large onions, halved then sliced into half-moon shapes

2 tsp. olive oil

1/3 cup peanut butter

6 cups sweet potatoes, peeled and cut into 1” cubes

2 15.5-oz. cans chickpeas, do not drain

1 quart vegetable broth

1 (28oz) can crushed tomatoes

1 tsp. ground cumin

1 tsp. salt

1 tsp. black pepper

1/2-1 tsp. cayenne pepper

n a Dutch oven or large soup pot over medium-high heat, sauté onions in oil until they just begin to brown.

Add remaining ingredients and bring the liquid to a boil.

Reduce heat to low, cover the pot, and simmer for 45 minutes or until sweet potatoes are tender.


You can add however much you want of each spice. Just start with 1 tsp. of each and adjust to your taste.

While I am crazy about cayenne crazy, you may want to start with 1/2 tsp. and adjust upward from there.