West African Peanut Soup

5 to 7 Servings

2 tablespoons extra virgin olive oil

1 medium red onion, chopped

1 medium sweet potato, peeled and cut into 1/4-inch dice

1 medium jalapeno, seated, derived, and finely chopped.

Sea Salt

2 tablespoons peeled and finely grated or minced fresh ginger

4 Cloves, garlic, pressed or minced

4 cups Vegetable broth.

2 cups water.

¾ cup creamy peanut butter (can substitute almond or sunflower butter)

6 oz tomato paste.

1 medium bunch collard greens or kale, tough ribs removed and leaves chopped into bite-size pieces

1 (15- oz can )chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas.

Sriracha or other hot sauce

Garnishes

1/4 cup roughly chopped roasted peanuts

Handful of chopped fresh cilantro.

In a Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the onion, sweet potato, jalapeno, and a dash of salt. Cook, stirring occasionally, until the onions are translucent and the sweet potatoes are tender, about 10 minutes. Add the ginger, garlic, and one teaspoon salt. Cook, stirring frequently, until fragrant, about one minute.

Pour in the vegetable broth and water. Increase the heat to medium high, and bring the mixture to a simmer. Cook for 15 minutes, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer.

Meanwhile, in a heat proof medium bowl, combine the peanut butter and tomato paste. Transfer one to two cups of hot broth from the pot to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture into the soup and mix well.

Stir the collard greens and chickpeas into the soup and continue cooking until the soup is nice and thick, with sufficiently softened greens, 15 to 25 minutes longer. Season the soup with hot sauce to taste. Remove the pot from the heat and add more salt to taste, if necessary.

Serve the soup in bowls. With a sprinkle of chopped peanuts and cilantro on top.