• 1 tbsp olive oil
• 1 cup yellow onion, chopped
• 2 cloves garlic, minced
• 1 (4-8 oz) chicken breast, diced
• 1½ tsp coriander
• 1½ tsp paprika
• ¼ tsp cayenne pepper
• ¼ cup natural peanut butter
• 2 cups chicken or vegetable broth
• 15.5 oz can chickpeas
• 14.5 oz can diced tomatoes
• 2 cups chopped spinach
• salt to taste
• pepper to taste

Optional Serving Ingredients

• unsalted roasted peanuts
• pita chips

1. Heat 1 tbsp olive oil in a medium pot on medium-high heat
2. Add garlic and onions and sauté for about 30-60 seconds
3. Add chicken and sauté about 5 minutes more, until chicken is cooked and onions soft
4. Stir in coriander, paprika and cayenne pepper
5. To a food processor, add peanut butter and about 15-20 of the canned chickpeas (reserving the remaining chickpeas). Add the chicken broth in two stages, and blend until desired consistency
6. Add the peanut butter/broth mixture to the pot of simmering onions, garlic and chicken
7. Add remaining chickpeas, the canned tomatoes and simmer (low boil) for about 5 minutes
8. Stir in the spinach. Check flavor and add salt and pepper to taste (if needed). Once spinach has wilted, about 30 seconds, the soup is ready to serve

Serving Suggestion: Garnish with a few peanuts on top of the soup and a side of pita chips