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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Kidney Beans
1 unit(s)
Green Bell Pepper
2 unit(s)
Sweet Potato
1 tbsp
Chili-Garlic Sauce
(May contain Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
1 unit(s)
Yellow Onion
1 tbsp
Indian Spice Mix
(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
2 unit(s)
Peanut Butter
(Contains Peanuts)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
2 tbsp
Soy Sauce
(Contains Soy, Wheat May contain Soy, Wheat, Egg, Mustard, Sesame, Milk, Fish, Sulphites, Tree nuts, Gluten, Crustaceans)
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain 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
Instructions
- 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.