Spicy peanut butter soup

Ingredients for 4 servings:

• 1 large onion(s)
• 1 garlic clove(s)
• some oil for frying
• 1 head of broccoli
• 2 large carrots
• 1 can tomatoes, chopped, approx. 400 g
• 1 can chickpeas, approx. 400 g
• Vegetable stock powder
• 1 tbsp brown sugar
• 2 tbsp, heaped peanut butter creamy, more to taste
• 1 tbsp Sambal Oelek or 1 chili pepper, fresh or dried
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegan

Finely chop the onions, garlic, and broccoli. Peel the carrots and finely chop or coarsely grate them. Drain the chickpeas. Heat oil in a saucepan and sauté the onions and garlic until translucent. Add the carrots, broccoli, chopped tomatoes, brown sugar, peanut butter, and sambal oelek, and pour in enough water to cover. Add vegetable stock powder according to the amount of water (see instructions). Then simmer everything until the vegetables are tender enough to your liking. Then add the chickpeas. Season the soup with salt and pepper. Add a little more liquid if desired. If using fresh chilies, I would chop them finely at the beginning and sauté them with the onions and garlic.