I’ve been really into turmeric lately and also with Ambitious Kitchen. Her recipes are unreal and so easy to follow. This is a copy cat recipe but I made a few alterations to the recipe. I didn’t peel the sweet potato because I am a huge believer of the skin. I decided to opt out of adding peanut butter because in all honesty I AM NOT A FAN OF PEANUT BUTTER….. Yes I know I am weird.
Here’s the original recipe.
- 1 teaspoon olive oil
- 3 cloves garlic, minced
- 2 teaspoons fresh grated ginger
- 1 jalapenos, seeded and diced
- 1 boneless, skinless chicken breast, cut into bite size pieces
- 1 medium white onion, diced
- 1 red pepper, seeded and diced
- 1 medium sweet potato, diced into small cubes
- 1 1/4 teaspoon ground turmeric
- 2 cups chicken broth
- 2 cups water
- 1 (15 oz) can chickpeas, rinsed and drained
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 1 can coconut milk
- To garnish: fresh cilantro and green onions
How to make it
- Heat olive oil in a large pot over medium high heat. Once oil is hot, add in garlic, ginger, jalapenos and chicken breast. Brown chicken for 3-4 minutes, then stir in onion, red pepper and sweet potato cubes. Cook for several minutes, stirring occasionally until sweet potatoes begin to slightly soften and chicken is no longer pink; this should take no longer than 5-7 minutes. Add in turmeric; stirring to coat the chicken and veggies.
- Next add in the following: chicken broth, chickpeas, coconut milk, salt and pepper. Stir to combine, then bring soup to a boil, reduce heat to low and simmer uncovered for 20-30 minutes or until sweet potatoes are tender. Taste and adjust seasonings as necessary. If you want more heat, add in a few dashes of hot sauce.
- Ladle into bowls and top with cilantro and green onions. Serves 4.