Happy Spring friends! Over in my neck of the woods, things don’t feel completely Spring-like, but there is a definite freshness in the air that wasn’t there two weeks ago when we had a historic snowstorm that kept us trapped in the house. Well, except for when my husband went to the grocery store to buy pie. Clearly, we did not plan well for Pi Day this year, and clearly we take food very seriously in this household. Don’t hate though, that Price Chopper pie kicked butt and I did not have to do any work for it. My husband brought it to me on a plate, heated, and with fancy whipped cream. Praise hands.
So, while I didn’t bake any pie that day, I did finally make this lovely soup that my friend introduced me to months ago. I saw this soup in a picture on her instagram and knew that I had to have it! It did not disappoint. It is unique and delicious and- you can totally use the veggies you have in the house to customize it and clean out your fridge.
I figured I better post this recipe now in case anyone wants to make it before the weather gets too warm for soup. We’re having a moment of rare quiet in our house. Nine month old baby Indy started crawling last weekend, and if he isn’t sleeping, he is following me around the house, trying to eat dog hair and random carpet fuzzes, and touch the outlets and the cable modem. How does he know? Are babies born with the capability to zero in on gross and dangerous objects? Anyway, that little love bug is currently napping off a party he had in his crib at 2 am. I’ve already had too much coffee to do the same- but that’s lucky for you, because now you get this soup!
I used this recipe, and made only a few minor changes, based upon the ingredients that I had in my house at the time/ what I thought would taste good! Plus, this one mentioned using tomato paste instead of crushed tomatoes, so I did that as well, because I wanted a thicker soup. I will also mention that I’ve seen pictures of this soup served over rice and garnished with peanuts and cilantro. There are so many different ways to serve this.
African Chickpea and Peanut Butter Soup
Olive oil (for sautéing)
1 medium white onion, diced
2 cloves minced garlic
2 carrots, pealed and diced
1/2 big bag of spinach (like the ones that come in prepackaged salad bags at the grocery store)
1 15 oz can of chickpeas
1/4 cup of peanut butter
1 and 1/2 6 oz cans of tomato paste
2 cups of vegetable broth
1/4 teaspoon cayenne pepper
1/2 teaspoon of parsley
salt and pepper to taste
Start off by heating the oil in a pot (I used a pan because I wasn’t thinking, and enjoy doing unnecessary dishes apparently) and sauté the carrots. Once the carrots begin to soften, add the onion and garlic and sauté until everything is soft.
Add the chickpeas, and sauté them with the veggies, just to give them some flavor. Sprinkle on the cayenne pepper, and mix everything together.
In a blender (or food processor if you have one) blend together the peanut butter and tomato paste, then add in the broth and blend until everything is smooth.
Add the peanut butter mixture to your pot and stir everything together. Once the soup is heated, add the chopped spinach and cook just until it wilts nicely. Sprinkle in the parsley, and add the amount of salt and pepper that your heart desires.
I hope you guys try this soup! It really is delicious. It’s nice to be writing again.
Talk to you next time my baby naps;)