Vegetarian West African Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This appeared in Cooking Light two or three years ago. Ingredients:
2/3 cup roasted peanuts |
2 teaspoons vegetable oil |
2 cups chopped onions |
6 cups sweet potatoes, peeled & cut in 1 cubes |
1 tablespoon ground cumin |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
2 (15 1/2 ounce) cans chickpeas, drained |
2 (14 1/2 ounce) cans vegetable broth |
1 (28 ounce) can diced tomatoes, undrained |
1 sprig flat leaf parsley (optional) |
Directions:
1. To make peanut butter, process peanuts in food processor about 2 minutes until smooth, scraping the bowl at least once.
2. In a Dutch oven over medium heat, sauté onion in oil about 7 minutes until lightly browned.
3. Add peanut butter plus sweet potato through tomatoes.
4. Bring to a boil, reduce heat and simmer, uncovered, about 30 minutes until sweet potato is tender.
5. Serve garnished with parsley.
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