I first made this dish in college and fell in love with the combination of flavors. This is a fantastic recipe to take advantage of all the fabulous fresh fall produce available in October.

There are many versions of this soup, so feel free to substitute ingredients based on what you have available.

INGREDIENTS:

2 tablespoons olive oil

1 medium yellow onion, chopped

1 tablespoon minced fresh ginger

1 jalapeño, seeded and diced

4 garlic cloves, minced

1/2 teaspoon freshly cracked black pepper

2 teaspoons ground cumin

2 tablespoons tomato paste

1 (14-ounce) can crushed tomatoes or equivalent fresh tomatoes

4 cups chicken stock

1 sweet potato, peeled and diced (I used a white sweet potato)

1 (14-ounce) can chickpeas, drained, rinsed

1 cup creamy peanut butter

4 cups kale roughly chopped (or substitute bok choy)

2 ½ cups shredded chicken

Salt, to taste

Crushed peanuts and chopped fresh cilantro, for serving (optional)

Other optional additions include chopped bell peppers or diced carrots

DIRECTIONS

In a large pot, heat the olive oil over medium heat. Once the oil is glistening, add the onion and cook, stirring often, until softened, 3 to 4 minutes. Stir in the ginger, jalapeño, and garlic until fragrant, about 1 minute. Add the pepper, cumin, and tomato paste and cook, stirring, until the tomato paste darkens, about 2 minutes more.

Add the crushed tomatoes, stock, sweet potatoes, chickpeas, and peanut butter and stir until combined. Bring to a boil, then reduce the heat to low and simmer for about 15 minutes, or until the sweet potatoes are tender.

Add in the kale and shredded chicken and cook, stirring occasionally, for about another 5 minutes, or until the chicken is warmed through and the kale is wilted. Adjust the salt to taste.

Serve topped with peanuts and cilantro, if desired. Serve with rice.

Recipe adapted from: The Modern Proper