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    Vegetarian West African Soup


    Source of Recipe


    Cooking Light


    Recipe Introduction


    Yield: 8 servings (serving size: 1 1/2 cups)


    List of Ingredients


    • 2/3 cup roasted peanuts*
    • 2 teaspoons vegetable oil
    • 2 cups chopped onion
    • 6 cups (1-inch) cubed peeled sweet potato
    • 1 tablespoon ground cumin
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon salt
    • 2 (15 1/2 ounce) cans chickpeas (garbanzo beans), drained
    • 2 (14 1/2 ounce) cans vegetable broth
    • 1 (28-ounce) can diced tomatoes, undrained
    • Flat-leaf parsley sprigs (optional)


    Instructions


    1. Place peanuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once.
    2. Heat the oil in a Dutch oven over medium-high heat. Add onion; saute 7 minutes or until lightly browned.
    3. Add peanut butter, potato, and next 6 ingredients (potato through tomatoes); bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until potato is tender.
    4. Garnish with parsley, if desired.


    Final Comments


    * Alternatively, you can use commercial peanut butter, even though the taste will not be as good.
 

 

 

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