Cilantro(dhania or herb), chopped (optional) for garnish
Method
In a large pot heat olive oil over medium heat. Add onions and sauté until softened, about 3-4 minutes.
Add in ginger, jalapeno and garlic and stir until fragrant about 1 min. Add the pepper, cumin(zeera) and tomato paste and cook for another 2 minutes, stirring, until paste darkens.
Add the crushed tomatoes, stock(yakhni), sweet potatoes(shakar qandi), chickpeas(white chane) and peanut butter. Bring to a boil and stir until fully combined. Turn the heat down to low and simmer for 15 minutes, until sweet potatoes are tender.
Add in kale(bnd gobi) and shredded chicken and cook for another 5 minutes. Taste the soup before adding salt. Depending on how salty your stock(yakhni) and/or peanut butter was, it may not need anymore salt. If you use low sodium stock and salt-free peanut butter, it will need a full teaspoon salt, maybe more. Adjust to your own liking.
Serve warm topped with cilantro (dhania)and crushed peanuts. Enjoy!