Email to Terry Ward      

Vegetarian West African Soup

Source of Recipe


Cooking Light-10/02






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. 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. Garnish with parsley, if desired.
   
   
3. Yield: 8 servings (serfing size: 1 1/2 cups). 477 cal, 9.4g fat, 13g pro, 89.7g carb, 13.1g fiber, 0mg chol, 3.2mg iron, 904mg sod, 110mg calc.