clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan African Chickpea Peanut Soup

  • Author: Mikyla
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Diet: Gluten Free


Warm, nutty, and full of spices, this soup is comforting and easy to make. It’s ready to enjoy in under thirty minutes and a healthy soup the whole family will love!


  • 1 can crushed tomatoes
  • 2 cups vegetable broth
  • 1/4 cup chopped onion
  • 1 garlic clove crushed
  • 1 Tbsp. fresh ginger or 1/2 Tbsp ginger powder
  • 1 1/2 cans of chickpeas
  • 2 medium sweet potatoes
  • 1 Tbsp. lemon juice
  • 1/4 cup peanut butter
  • 1 medium zucchini sliced
  • 1/2 tsp. cayenne powder
  • 1 tsp. cumin
  • 1 red pepper, chopped
  • 1 cup spinach, chopped

For topping:

  • 1/2 can chickpeas, drained and towel dried
  • 1/4 cup chopped almonds
  • 2 Tbsp. sunflower seeds
  • 2 Tbsp. soy sauce
  • 2 Tbsp. olive oil
  • 1/4 cup cilantro for garnish


  1. Preheat the oven to 400 degrees.
  2. Chop all the veggies.
  3. Add the chopped onions, garlic, and ginger into the instant pot and cover with 1/4 cup of water. Turn the instant pot on to saute and cook for about 5 minutes with the lid off.
  4. Toss the remaining ingredients into the instant pot except for 1/2 can chickpeas, almonds, sunflower seeds, soy sauce, peanut butter, lemon, and cilantro.
  5. Cook on high for 30 minutes.
  6. While the soup cooks, prepare the toasted chickpeas and nuts:
    1. Line a baking sheet with parchment paper.
    2. Dry off the chickpeas with a paper towel.
    3. Spread out 1/2 can of chickpeas, chopped almonds, and sunflower seeds, on the pan and drizzle with soy sauce and toss in olive oil.
    4. Sprinkle with a pinch of cayenne pepper.
    5. Bake for 20 minutes until golden brown and crunchy.
  7. Depressurize the pot and open the lid.
  8. Add the peanut butter and lemon.
  9. Serve into dishes and garnish with crispy chickpeas and cilantro.
  10. Enjoy!


* For a nut-free option- omit almonds.


  • Serving Size: 6
  • Calories: 356

Keywords: instant pot, easy, peanut butter, sweet potatoe, chickpea, soup,