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Senegalese Peanut Soup Recipe

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This recipe for Senegalese Peanut Soup is from Klein Lankhorst O'Brien Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One 15 ounce can of chickpeas, rinsed and drained
3 cups chicken broth
3 tablespoons creamy peanut butter
1 teaspoon peanut oil
2 onions, chopped
1 inch piece ginger root, minced
1.5 teaspoons curry powder
1/2 teaspoon ground cumin
14.5 ounce can diced tomatoes
1/4 teaspoon cayenne pepper
Chopped cilantro
Directions:
Directions:
1. In a blender or food processor, combine the chickpeas, 1/2 cup of the broth, and peanut butter. Puree.

2. In a larger non-stick pan or DUTCH oven (hehehe!), heat the oil. Saute the onions and ginger root until the onions are soft, about 7-8 minutes.

Stir in the curry powder and cumin, saute 1 minute longer. Add the remaining 2.5 cups cups of broth, the tomatoes and the chickpea mixture; simmer 5 minutes to blend the flavors. Season with the cayenne. Serve, sprinkled with the cilantro.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Ben and Eve,

I hope you'll enjoy this recipe as much as I do!

Wish you all the best on your special day :)

Patience

 

 

 

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