Spicy African Peanut Soup With Chickpeas

Total Time
Prep 5 mins
Cook 30 mins

After searching on zaar for a similar soup with no success, I found this gem on the cook's recipes website. I can't wait to make a batch for the cold autumn nights we've been having! The type of broth you use is up to you, but I'll be using veggie broth to make this soup vegetarian. You can use creamy peanut butter for a smooth texture or crunchy for a bit of extra bite. Enjoy!

Ingredients Nutrition


  1. Heat oil in a large saucepan; saute onion until translucent. Add sweet potato and garlic;cook, stirring occasionally, about 5 minutes.
  2. Add broth, rice, thyme and cumin; stir. Bring to a boil, reduce heat, cover and simmer until rice is tender (18 to 20 minutes).
  3. Add salsa, garbanzos and zucchini; cook until zucchini is tender, about 10 minutes. Add peanut butter; stir.
  4. Heat thoroughly, ladle into bowls and top with peanuts.
  5. Serve immediately.
Most Helpful

It's an odd combination, but it's surprisingly good! Instead of salsa, I used roma tomatoes, cilantro, and lime. I love the cilantro in it. I used a 15-bean combination instead of chickpeas. I also added red pepper flakes.

liquidfire January 28, 2009

Wow, what a fantastic recipe and so very close to a typical African dish. We loved, loved, loved this. I made some minimal changes. Added an extra teaspoon of cumin because it is a flavour I really love, and used only 15 ounces of salsa, which was all I had on hand. Salsa isn't really an African ingredient, but its core ingredients are, so it would be fine to make up a salsa of tomato, onion, chillies, salt and coriander. I had worried that the end result might be too thin, but it was perfect -- almost stew-like. I will make this often. A perfect dish for a cool day. Thanks so very much for posting.

Leggy Peggy February 15, 2012

Today i make this soup for the 2nd time. i modify a bit the recipe, since i don't have peanut butter & peanuts at home. I just use buther and it comes out fantastic. I like to add cayenne as well. Great recipe. Thanks for sharing

jasmine1150 January 03, 2010