Pantry Peanut Butter & Chickpea Soup
Recipe type: Soup
Cuisine: African
Serves: 9 cups
My son, Simon, is on a gluten-free diet, so brown rice was my preferred whole grain for this recipe. But you could certainly use farro, quinoa, or orzo. It's a flexible recipe! You could swap out the peanut butter for almond butter or add a cup or two of cauliflower florets if you've got half a head left over!
  • 4 teaspoons extra virgin olive oil, divided
  • 1 small onion, cut into ¼-inch dice (about 1 cup)
  • 1 medium red or orange bell pepper, cut into ¼-inch dice (about 1½ cups)
  • 2 cloves garlic, minced
  • ½ teaspoon turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon curry powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon celery seed
  • ⅛ teaspoon freshly ground black pepper
  • One 32-ounce container all-natural vegetable broth
  • One 15-ounce can tomato sauce
  • 1½ cups cooked brown rice (I used boil-in-a bag)
  • One 15-ounce can Garbanzos (AKA chickpeas), drained and rinsed, ¼ cup set aside for garnish
  • ⅔ cup creamy peanut butter
  • Roasted peanuts, chopped, optional
  • Fresh cilantro, optional
  1. Heat 3 teaspoons of the oil in a large Dutch oven or saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 7 minutes. Add the remaining 1 teaspoon of oil and the bell pepper and garlic and cook, stirring frequently, until the pepper softens, an additional 5 to 7 minutes.
  2. Sprinkle in the spices and cook 1 minute, stirring frequently. Stir in the broth and tomato sauce. Cover, raise the heat, and bring to a boil. Reduce the heat and simmer, covered, until the flavors meld, about 15 minutes.
  3. Add the rice, chickpeas, and peanut butter and stir well until the peanut butter melts into the soup. Warm through. Season with kosher salt and pepper to taste. Top each serving with a few chickpeas and chopped peanuts and cilantro as desired.
Recipe by Lizs Healthy Table at