Ingredients

Bake for 30 minutes covered with foil, then remove cover and bake another 10-15 minutes. Top with jalapenos, cilantro, greek yogurt and hot sauce, if desired! Serves 6.
3 cloves garlic, minced
2 teaspoons fresh grated ginger
2 jalapenos, seeded and diced
1 pound boneless, skinless chicken breast, cut into bite size pieces
1 pound boneless, skinless chicken breast, cut into bite size pieces
1 red pepper, thinly sliced
1 medium sweet potato, peeled and diced into small cubes
1 1/4 teaspoon ground turmeric
4 cups low sodium chicken broth
1 (15 oz) can chickpeas, rinsed and drained
1/2 teaspoon salt
Freshly ground black pepper, to taste
1 cup light coconut milk (from the can)
2 tablespoons all natural creamy peanut butter
To garnish: fresh cilantro and green onions

Instructions

1.Heat coconut 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.
2.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.
3.Next add in the following: chicken broth, chickpeas, peanut butter, 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.
4.Next add in the following: chicken broth, chickpeas, peanut butter, 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.
5.Ladle into bowls and top with cilantro and green onions. Serves 4.

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