African-Inspired Chicken and Peanut Soup
with Kidney Beans and Sesame Flatbreads
Rich peanut butter and fibre-loaded kidney beans make for a creamy and oh-so-filling soup. The golden sesame seed flatbreads are perfect for dipping. You'll want to make this one when you feel like loading up on veggies.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Kidney Beans
1 unit(s)
Green Bell Pepper
2 unit(s)
Sweet Potato
1 tbsp
Chili-Garlic Sauce
(May contain traces of: Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
1 unit(s)
Yellow Onion
1 tbsp
Indian Spice Mix
(May contain traces of: Wheat, Tree nuts, Milk, Mustard, Soy, Sesame, Sulphites, Peanuts)
2 unit(s)
Peanut Butter
(Contains: Peanuts)
1 tbsp
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Wheat, Egg, Fish, Milk, Mustard, Sesame)
2 tbsp
Soy Sauce
(Contains: Soy, Wheat May contain traces of: Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
2 unit(s)
Flatbread
(Contains: Soy, Wheat, Milk May contain traces of: Soy)
7 g
Cilantro
9 g
Sesame Seeds
(Contains: Sesame)
310 g
Chicken Breast Tenders
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut sweet potatoes into 1/2-inch pieces.
- Peel, then cut onion into 1/2-inch pieces.
- Roughly chop cilantro.
- Drain beans.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large pot over medium-high heat.
- When the pot is hot, add 1 tbsp (2 tbsp) oil, then onions.
- Cook, stirring occasionally, until slightly softened, 2-3 min.
- Add chili-garlic sauce and Indian Spice Mix. Cook, stirring constantly, until fragrant, 30 sec.
- Meanwhile, add soy sauce, peanut butter, stock powder and 1 cup (2 cups) hot water to a medium bowl. Whisk until smooth.
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.**
- Add beans, sweet potatoes, peppers, soup base and 1 cup (1 1/2 cups) water to the pot with onions. Bring to a boil over high.
- Once boiling, reduce heat to medium. Season with salt and pepper.
- Cover and cook, stirring occasionally, until veggies are tender, 10-12 min. Season with salt and pepper.
- Meanwhile, arrange flatbreads on an unlined baking sheet.
- Brush tops with 1 tbsp (2 tbsp) oil. Season with salt, then sprinkle with sesame seeds. Gently press down on sesame seeds to adhere.
- Broil in the middle of the oven until sesame seeds are golden-brown, 3-5 min. (TIP: Keep an eye on them so they don't burn.)
- Quarter flatbreads.
- Thinly slice chicken.
- Divide soup between bowls. Top with chicken. Sprinkle cilantro over top.
- Serve flatbreads alongside for dipping.
If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until chicken is golden-brown and cooked through, 3-4 min per side.**
Thinly slice chicken. Top soup with chicken.
