Senegalese peanut soup
Jul. 17th, 2021 06:23 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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cookbook_challengeI've been wanting to make this one for a while; glad I finally got a chance to get around to it. :)
This recipe is from the WeightWatchers New Complete Cookbook.
Senegalese peanut soup
1 can (15 oz) chickpeas, rinsed and drained
3 cups chicken stock
3 tablespoons natural creamy peanut butter
1 tsp peanut oil
2 onions, finely chopped
1 (1-inch) piece peeled fresh ginger, minced
1 and 1/2 tsp curry powder
1/2 tsp ground cumin
1 (14.5 oz) can diced tomatoes
1/4 tsp cayenne, or to taste
2 tablespoons chopped fresh cilantro
1. In a blender or food processor, combine chickpeas, 1/2 cup of the chicken stock, and the peanut butter; puree.
2. In a large nonstick saucepan or Dutch oven, heat the oil. Sauté onions and ginger until onions are soft, about 7-8 minutes.
3. Stir in curry powder and cumin; sauté 1 minute longer.
4. Add remaining 2.5 cups chicken stock, tomatoes, and chickpea mixture; simmer 5 minutes to blend flavours.
5. Season with the cayenne. Serve, sprinkled with the cilantro.
Substitutions/adjustments:
- Used 900 ml (1 container) chicken stock
- Vegetable oil instead of peanut oil
- Used 3 large thawed-from-frozen tomatoes.
- 1/8th tsp cayenne, dumped in at the same time as the tomatoes.
- Parsley instead of cilantro, added with the tomatoes instead of as garnish.
This recipe assumes the salt is coming from your processed ingredients. All of mine were salt-free, so I added 1/2 tsp along with the rest of the seasonings - that wasn't quite enough. Will make note to add a little more next time.
Overall, I liked this quite a bit! Very different from my usual, and pretty tasty. Can easily be made vegetarian-friendly if you swap out the chicken stock for vegetable stock. I could see myself making this again. Might add more vegetables next time - cauliflower could be nice. (Suggestions welcome.)
This recipe is from the WeightWatchers New Complete Cookbook.
Senegalese peanut soup
1 can (15 oz) chickpeas, rinsed and drained
3 cups chicken stock
3 tablespoons natural creamy peanut butter
1 tsp peanut oil
2 onions, finely chopped
1 (1-inch) piece peeled fresh ginger, minced
1 and 1/2 tsp curry powder
1/2 tsp ground cumin
1 (14.5 oz) can diced tomatoes
1/4 tsp cayenne, or to taste
2 tablespoons chopped fresh cilantro
1. In a blender or food processor, combine chickpeas, 1/2 cup of the chicken stock, and the peanut butter; puree.
2. In a large nonstick saucepan or Dutch oven, heat the oil. Sauté onions and ginger until onions are soft, about 7-8 minutes.
3. Stir in curry powder and cumin; sauté 1 minute longer.
4. Add remaining 2.5 cups chicken stock, tomatoes, and chickpea mixture; simmer 5 minutes to blend flavours.
5. Season with the cayenne. Serve, sprinkled with the cilantro.
Substitutions/adjustments:
- Used 900 ml (1 container) chicken stock
- Vegetable oil instead of peanut oil
- Used 3 large thawed-from-frozen tomatoes.
- 1/8th tsp cayenne, dumped in at the same time as the tomatoes.
- Parsley instead of cilantro, added with the tomatoes instead of as garnish.
This recipe assumes the salt is coming from your processed ingredients. All of mine were salt-free, so I added 1/2 tsp along with the rest of the seasonings - that wasn't quite enough. Will make note to add a little more next time.
Overall, I liked this quite a bit! Very different from my usual, and pretty tasty. Can easily be made vegetarian-friendly if you swap out the chicken stock for vegetable stock. I could see myself making this again. Might add more vegetables next time - cauliflower could be nice. (Suggestions welcome.)
