Initial version
Ingredients
- 1 tsp coconut oil
- 3 cloves garlic minced
- 2 tsp fresh grated ginger
- 2 jalapenos seeded and diced
- 1 lb boneless skinless chicken breast, cut into bite size pieces
- 1 small white onion diced
- 1 red pepper thinly sliced
- 1 medium sweet potato peeled and diced into small cubes
- 1 1/4 tsp ground turmeric
- 4 c low sodium chicken broth
- 1 (15 oz) can chickpeas rinsed and drained
- 1/2 tsp salt
- 1 Freshly ground black pepper to taste
- 1 (15 ounce) can light coconut milk
- 2 tbsp all natural creamy peanut butter
- 1 To garnish: fresh cilantro and green onions
Instructions
Heat coconut oil in a large pot over medium high heat. Once oil is hot, add in garlic, ginger, jalapenos and chicken breast. Brown chicken for 3-4 minutes, then stir in onion, red pepper and sweet potato cubes. Cook for several minutes, stirring occasionally until sweet potatoes begin to slightly soften and chicken is no longer pink; this should take no longer than 5-7 minutes. Add in turmeric; stirring to coat the chicken and veggies.
Next add in the following: chicken broth, chickpeas, peanut butter, coconut milk, salt and pepper. Stir to combine, then bring soup to a boil, reduce heat to low and simmer uncovered for 20-30 minutes or until sweet potatoes are tender. Taste and adjust seasonings as necessary. If you want more heat, add in a few dashes of hot sauce.
Ladle into bowls and top with cilantro and green onions. Serves 4.