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African Chickpea and Spinach Soup

Peanuts were brought to America from Africa, where they are often ground to a paste to thicken and flavor soups and stews. For a spicier soup, use up to ½ tsp. cayenne pepper, or pass a bottle of hot sauce at the table.

Ingredients: 

Ingredients: 

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2 tsp. olive oil
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1 medium onion, chopped (about 1 cup)
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1 clove garlic, minced (about 1 tsp.)
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¼ cup smooth natural peanut butter
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2 cups low-sodium vegetable broth, divided
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1 tsp. paprika
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1 tsp. ground coriander
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¼ tsp. cayenne pepper
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1 15-oz. can chickpeas, rinsed and drained
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1 14-oz. can diced tomatoes
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2 oz. spinach, chopped (about 2 cups)

Instructions: 

1. Heat oil in large pot over medium heat. Add onion, and sauté 5 minutes, or until soft and golden. Add garlic, and cook 2 to 3 minutes more, or until garlic is lightly browned.

2. Blend peanut butter and ½ cup broth in food processor to make smooth paste. Blend remaining broth into mixture.

3. Add paprika, coriander and cayenne to onion mixture, and sauté 1 minute, or until fragrant. Stir in peanut butter mixture, chickpeas and tomatoes. Simmer 5 minutes. Season with salt and pepper, and stir in spinach just before serving.

Nutrition Information: 

Calories: 
257
Protein: 
11 g
Total Fat: 
13 g
Saturated Fat: 
2 g
Carbohydrates: 
28 g
Cholesterol: 
0 mg
Sodium: 
581 mg
Fiber: 
9 g
Sugar: 
9 g
Yield: 
Serves 4

Comments on this Recipe

Wonderful soup. I also used frozen, thawed and squeezed spinach. The peanut butter makes it rich and creamy. This is a favorite for sure.

This is a delicious recipe. For a little extra protein, and since I'm not vegan, I sometimes add a chopped hard-boiled egg as garnish.

This soothing, warming, nutty and spicy soup is truly the best I've ever eaten. And what's more, it's fit to be cooked & served in less than 30 minutes.

I've made this so many times now, it's ridiculous. The alterations I consistently make are to double the batch (even then, it's always gone within a couple days); use frozen, thawed spinach (I can rarely stand to cook fresh spinach--it seems like a waste to use it in this recipe); and I usually top off a bowl with a sprinkling of chopped, high-quality peanuts.

This is a favourite staple soup in our house and usually double or triple the batches. Even the more finicky non-veggie eaters who raise their eyebrows by the food combinations are converts by the bottom of their bowl.

Absolutely delicious. It's a quick meal by the second time you've made it and my girlfriend and I absolutely love it. Makes great use of those gigantic bags of spinach and big bunches of cilantro (coriander) from the grocery store.

Peanuts came from South America and brought to Africa by Europeans.

Delicious! I opted for the double cayenne option, added a quarter cup of coconut milk to the recipe and a couple heaped tablespoons of cooked quinoa into each bowl to make it even more hearty. (Add the quinoa directly to your bowl to maintain texture)

This was really excellent! Relatively simple to make and very tasty and hearty. Needed a little more cooking than called for in the recipe.

Best soup ever!

"Peanuts were brought to America from Africa." Huh? Isn't it common knowledge that peanuts are native to South America?

Recipe to try

Delicious, and easy! Added some fresh ginger and leftover rice but otherwise followed the recipe. Will be making again.