Bolivian Peanut Soup with Chicken

Ingredients

• 1 cup raw peanuts, peeled, unsalted
• 4 pieces chicken, preferably skinless
• 4 potatoes, medium
• 0.5 cup chickpeas, cooked
• 2 carrots
• 1 white onion
• 1 red bell pepper
• 2 tomatoes
• 0.5 cup fava beans, shelled
• 2 stalks celery
• 1 clove garlic, minced
• 0.5 tsp ground cumin
• 0.5 tsp turmeric
• 1.5 liters water

Instructions

1. 1

   Soak and blend the peanuts

   Cover peanuts with water and soak overnight. Drain and blend with about one cup of fresh water until completely smooth.

2. 2

   Start the broth

   Combine chicken, whole onion, carrots, tomatoes, celery and bell pepper with water, cumin, turmeric, garlic, salt and pepper. Simmer for 20 minutes.

3. 3

   Add the peanut mixture

   Gradually stir in the blended peanuts. Reduce heat and cook for 20–25 minutes, stirring often.

4. 4

   Add the vegetables

   Add chickpeas and fava beans. Cook for about 10 minutes, until tender.

5. 5

   Cook the potatoes

   Boil potatoes separately in salted water, or add large pieces directly to the soup for the final 15–20 minutes.

6. 6

   Serve

   Place a potato and a piece of chicken in each bowl and ladle over plenty of peanut broth and vegetables.