Source: Eat, Drink, and Be Vegan
Fact: I love food. In the world of vegan food, there's little I won't eat (read: mushrooms). As such, the list of "ohmygod I love this" is quite extensive. On it, you'll find chickpeas, sweet potatoes, and somewhere near the top peanut butter. My love for peanut butter is so obnoxious, a spoonful of pb - be it smooth or crunchy, I don't discriminate - is a sufficient snack. When I came across this recipe, my reaction was somewhere along the lines of, "Ooooh, I have to make this!"
Combining sweet potatoes, peanut butter, and chickpeas might seem like an odd combination, but I've learned to trust Dreena Burton's sometimes unusual sounding recipes. I'm not sure I truly achieved "stew" consistency, but regardless, the flavor can be best described as absolutely delicious. Because bread is also on my "I love this" list, I paired the soup with a slice of French bread and a green salad. The end result? Total nomnomnom.
The online recipe is printed here!
- 1 tbsp olive oil
- 5-6 cups sweet potato, chopped
- 2 cups onions, diced
- 1 cup celery, diced
- 3-4 lg cloves garlic, minced
- 1 tsp sea salt
- 2 tsp cumin
- 3 tsp ground coriander
- 1 tsp paprika
- 1/4 tsp cayenne pepper flakes
- 2 cups vegetable broth
- 2 cups water
- 3 tbsp fresh ginger, grated
- 2 tbsp natural peanut butter
- 2 cups cooked chickpeas
- freshly squeezed lime juice, 1/2 lime
In a large pot on med-high heat, add oil, sweet potatoes, onion, celery, garlic, salt, cumin, coriander, paprika, cayenne and stir to combine. Cover and cook for 5-7 minutes, stirring once or twice. Add stock, water and 1 1/2 tbsp ginger (save the other half). Stir to combine and increase heat to bring to a boil. Once bubbling, reduce heat to medium-low and cover for 15 minutes or until sweet potatoes are completely softened. Stir in remaining ginger and peanut butter. With a hand blender, puree until just smooth then stir in the chickpeas. Add the lime juice and serve.
Number of Servings: 8