Puréed Spicy Sweet Potato & Peanut Stew with Chickpeas

AuthorpadminCategoryDifficultyBeginner

This soup uses the orange-flesh tubers that many people know as sweet potatoes.

Yields8 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

 1 tbsp olive oil
 6 cups sweet potatoes, peeled and chopped
 1 cup celery, diced
 2 cups onions, diced
 3 large cloves garlic, minced
 cumin seeds
 2 tsp sea salt
 3 tsp ground coriander
 1 tsp paprika
 ½ tsp crushed red pepper flakes
 2 cups vegetable stock
 2 cups cooked chickpeas
 3 cups water
 5 tbsp fresh ginger, grated
 2 tbsp natural peanut butter
 4 tbsp freshly squeezed lime juice
 lime wedges
 fresh cilantro leaves, chopped

1

In a large pot on medium heat, add oil, sweet potatoes, onion, celery, garlic, salt, cumin seeds, ground coriander, paprika, and red pepper flakes and stir to combine.

2

Cover and cook for 5–7 minutes, stirring once or twice. Add stock, water, and 2½ tbsp ginger (reserve remaining 2½ tbsp).

3

Stir to combine and increase heat to bring mixture to a boil. Once boiling, reduce heat to mediumlow, cover, and simmer for 15–18 minutes or longer, until sweet potatoes have completely softened.

4

Stir in remaining ginger and peanut butter. With a hand blender, briefly purée soup until it is just smooth but keeping some texture.

5

Stir in chickpeas and lime juice, and serve with additional lime wedges and fresh cilantro.

Ingredients

 1 tbsp olive oil
 6 cups sweet potatoes, peeled and chopped
 1 cup celery, diced
 2 cups onions, diced
 3 large cloves garlic, minced
 cumin seeds
 2 tsp sea salt
 3 tsp ground coriander
 1 tsp paprika
 ½ tsp crushed red pepper flakes
 2 cups vegetable stock
 2 cups cooked chickpeas
 3 cups water
 5 tbsp fresh ginger, grated
 2 tbsp natural peanut butter
 4 tbsp freshly squeezed lime juice
 lime wedges
 fresh cilantro leaves, chopped

Directions

1

In a large pot on medium heat, add oil, sweet potatoes, onion, celery, garlic, salt, cumin seeds, ground coriander, paprika, and red pepper flakes and stir to combine.

2

Cover and cook for 5–7 minutes, stirring once or twice. Add stock, water, and 2½ tbsp ginger (reserve remaining 2½ tbsp).

3

Stir to combine and increase heat to bring mixture to a boil. Once boiling, reduce heat to mediumlow, cover, and simmer for 15–18 minutes or longer, until sweet potatoes have completely softened.

4

Stir in remaining ginger and peanut butter. With a hand blender, briefly purée soup until it is just smooth but keeping some texture.

5

Stir in chickpeas and lime juice, and serve with additional lime wedges and fresh cilantro.

Puréed Spicy Sweet Potato & Peanut Stew with Chickpeas
Puréed Spicy Sweet Potato & Peanut Stew with Chickpeas - Try Vegan Recipes

Puréed Spicy Sweet Potato & Peanut Stew with Chickpeas

AuthorpadminCategoryDifficultyBeginner

This soup uses the orange-flesh tubers that many people know as sweet potatoes.

Yields8 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

 1 tbsp olive oil
 6 cups sweet potatoes, peeled and chopped
 1 cup celery, diced
 2 cups onions, diced
 3 large cloves garlic, minced
 cumin seeds
 2 tsp sea salt
 3 tsp ground coriander
 1 tsp paprika
 ½ tsp crushed red pepper flakes
 2 cups vegetable stock
 2 cups cooked chickpeas
 3 cups water
 5 tbsp fresh ginger, grated
 2 tbsp natural peanut butter
 4 tbsp freshly squeezed lime juice
 lime wedges
 fresh cilantro leaves, chopped

1

In a large pot on medium heat, add oil, sweet potatoes, onion, celery, garlic, salt, cumin seeds, ground coriander, paprika, and red pepper flakes and stir to combine.

2

Cover and cook for 5–7 minutes, stirring once or twice. Add stock, water, and 2½ tbsp ginger (reserve remaining 2½ tbsp).

3

Stir to combine and increase heat to bring mixture to a boil. Once boiling, reduce heat to mediumlow, cover, and simmer for 15–18 minutes or longer, until sweet potatoes have completely softened.

4

Stir in remaining ginger and peanut butter. With a hand blender, briefly purée soup until it is just smooth but keeping some texture.

5

Stir in chickpeas and lime juice, and serve with additional lime wedges and fresh cilantro.

Ingredients

 1 tbsp olive oil
 6 cups sweet potatoes, peeled and chopped
 1 cup celery, diced
 2 cups onions, diced
 3 large cloves garlic, minced
 cumin seeds
 2 tsp sea salt
 3 tsp ground coriander
 1 tsp paprika
 ½ tsp crushed red pepper flakes
 2 cups vegetable stock
 2 cups cooked chickpeas
 3 cups water
 5 tbsp fresh ginger, grated
 2 tbsp natural peanut butter
 4 tbsp freshly squeezed lime juice
 lime wedges
 fresh cilantro leaves, chopped

Directions

1

In a large pot on medium heat, add oil, sweet potatoes, onion, celery, garlic, salt, cumin seeds, ground coriander, paprika, and red pepper flakes and stir to combine.

2

Cover and cook for 5–7 minutes, stirring once or twice. Add stock, water, and 2½ tbsp ginger (reserve remaining 2½ tbsp).

3

Stir to combine and increase heat to bring mixture to a boil. Once boiling, reduce heat to mediumlow, cover, and simmer for 15–18 minutes or longer, until sweet potatoes have completely softened.

4

Stir in remaining ginger and peanut butter. With a hand blender, briefly purée soup until it is just smooth but keeping some texture.

5

Stir in chickpeas and lime juice, and serve with additional lime wedges and fresh cilantro.

Puréed Spicy Sweet Potato & Peanut Stew with Chickpeas