West African Peanut Soup with Pumpkin and Chickpeas
This spicy and creamy West African inspired vegan peanut soup is surprisingly easy, with fresh ginger and garlic alongside plenty of peanut butter, canned tomatoes, and spices making up the broth. Filled with pumpkin, chickpeas, and greens, it's a healthy, easy, and delicious.
In a large pot, heat the oil over medium. Once the pot is hot, add the onion and sauté for a couple of minutes, or until softened. Stir in the pumpkin and cook for another 2-3 minutes. Add the garlic, ginger, and spices, and stir to coat the pumpkin, cooking for another 30 seconds.
Stir in the peanut butter, then add the tomatoes, vegetable stock, and chickpeas. Increase the heat to high and bring to a boil, then reduce to medium-low and simmer for about 15 minutes, or until the pumpkin is soft.
Remove the pot from the heat and stir in the rucola. Taste and season as necessary, adding more salt and lemon (see above) if needed. Serve immediately, with optional chopped peanuts.
Notes
• The soup is great served over brown rice or quinoa if you want to make it even more filling. * This should be about 400 grams, or around 3 cups chopped. ** Canned chickpeas work just as well. If you use canned, just toss a regular sized can in (rinse first). I'm not sure how much that is but it should be about the same amount.