Sun. Sep 25th, 2022
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Ingredients

  • 2 tbsp Olive oil
  • 1 Medium onion, chopped
  • 1 tbsp Ginger, minced
  • 1 Jalapeño, seeds and ribs removed, diced
  • 4 Garlic cloves, minced
  • 1/2 tsp Pepper(black pepper)
  • 2 tsp Cumin(zeera)
  • 2 tbsp Tomato paste
  • 1 (14oz) can Crushed tomatoes
  • 4 cups Chicken stock(yakhni)
  • 1 Sweet potato(shakar qandi) , peeled and diced
  • 1 (14 oz) can Chickpeas(white chana), drained
  • 1 cup Creamy natural peanut butter
  • 4 cups Kale(bnd gobi), roughly chopped
  • 1.5 lbs chicken shredded
  • 1 tsp Sat (to taste)
  • Peanuts, crushed
  • Cilantro(dhania or herb), chopped (optional) for garnish

Method

  1. In a large pot heat olive oil over medium heat. Add onions and sauté until softened, about 3-4 minutes.
  2. 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.
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  4. 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.
  5. 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.
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  7. Serve warm topped with cilantro (dhania)and crushed peanuts. Enjoy!

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