Puréed Spicy Sweet Potato, Peanut Stew with Chickpeas

In some countries, like Canada, they are commonly referred to as yams.
April 14, 2020 March 10, 2021
Puréed Spicy Sweet Potato

This Spicy Sweet Potato Soup with Peanut Stew with Chickpeas uses the orange-flesh tubers that many people know as sweet potatoes. This is West African-Inspired sweet potato, Peanut Stew with chickpeas soup. This is a great cozy, warming, and hearty stew.

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.

Notes

Puréed Spicy Sweet Potato & Peanut Stew with Chickpeas
IngredientsDirections

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