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Servings: 4 generous servings

  • 1 yellow onion – chopped
  • 6 cloves garlic – crushed and allowed to sit for 10 minutes
  • 1 pinch grated ginger
  • 2 tablespoons tomato paste
  • 1 can stewed tomatoes
  • 1/4 tsp cayenne powder
  • 3/4 cup smooth organic peanut butter
  • 2 tsp cumin powder
  • 1 can garbanzo beans
  • 1 bunch kale chopped
  • 4 cups vegetable or chicken broth
  • 1 and 1/2 tsp salt
  • 3 tablespoons olive oil
  • crushed peanuts for topping
  • 1 bunch cilantro chopped
  • squeeze of lemon
  • baked or fried tofu (extra firm) to serve on top

Heat olive oil in dutch oven. Add chopped onions – stir for a few minutes, then add crushed garlic and grated ginger. Mix and heat till onions are translucent. Add cumin, chili powder, tomato paste, stewed tomatoes, broth, chickpeas and peanut butter. Let it simmer for 15 minutes on low. Add more salt if needed to taste. Add chopped kale and let it wilt in the soup. Serve in bowls and garnish with cilantro, chopped peanuts and a squeeze of lemon. Add baked/fried tofu on top for extra protein.

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1 Comment

  1. This is a great recipe – excellent taste and very simple to make, especially if you prep all the ingredients first. See the other recipe on how to prepare baked tofu…it’s so well worth it – but plan ahead so that you have it ready to go for the soup! Make a double batch – you will be glad that you did!

Evidence Based Integrative Medicine