35 minutes or less | batch prep

What You’ll Need:

1 onion, minced

1 clove garlic, minced

1 Tbsp fresh ginger root, minced

1 Tbsp olive oil

2 (15oz) cans chopped tomatoes, not sugar added

3 1/2 cups filtered water

2 medium sweet potatoes, cut into bite size cubes

1 bunch kale, leaves torn from stem into bit size pieces

1 tsp sea salt

1 can chickpeas, drained & rinsed

1/4 c all natural chunky peanut butter

OPTIONAL (but highly recommended!) roasted, unsalted peanuts for serving

Sauté garlic, ginger & onion with olive oil in a soup pot until aromatic. Add tomatoes, water, fresh veggies & salt. Cover pot & cook over medium high heat to boil, then reduce to a simmer.

Cook for about 25 minutes, or until potatoes are tender.

Turn off heat, stir in chickpeas & peanut butter.

Sprinkle with unsalted peanuts just before serving!

Serves 4