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Spicy African Peanut Soup With Chickpeas
35 Mins
Diet Restriction
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Secret Ingredients
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 sweet potato, peeled and diced
  • 2 garlic cloves, crushed
  • 8 cups vegetable broth
  • 1 cup long grain rice, uncooked
  • 1 teaspoon ground thyme
  • 1/2 teaspoon ground cumin
  • 1 (24 ounce) jar tomato-based salsa
  • 1 (15 1/2 ounce) can garbanzo beans, rinsed and drained
  • 1 cup zucchini, diced
  • 2/3 cup crunchy peanut butter
  • Crushed peanuts (to garnish)
  1. Heat oil in a large saucepan; saute onion until translucent. Add sweet potato and garlic;cook, stirring occasionally, about 5 minutes.
  2. Add broth, rice, thyme and cumin; stir. Bring to a boil, reduce heat, cover and simmer until rice is tender (18 to 20 minutes).
  3. Add salsa, garbanzos and zucchini; cook until zucchini is tender, about 10 minutes. Add peanut butter; stir.
  4. Heat thoroughly, ladle into bowls and top with peanuts.
  5. Serve immediately.
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