Vegetarian West African Soup
Recipe: #14729
October 18, 2014
Categories: Beans, Appetizers, African, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spices, more
"This appeared in Cooking Light a few years ago."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (233.5 g)
- Calories 137.2
- Total Fat - 7.7 g
- Saturated Fat - 1.2 g
- Cholesterol - 0 mg
- Sodium - 382.1 mg
- Total Carbohydrate - 14.2 g
- Dietary Fiber - 3.8 g
- Sugars - 4.8 g
- Protein - 5.5 g
- Calcium - 42 mg
- Iron - 2 mg
- Vitamin C - 20 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
To make peanut butter, process peanuts in food processor about 2 minutes until smooth, scraping the bowl at least once.
Step 2
In a Dutch oven over medium heat, sauté onion in oil about 7 minutes until lightly browned.Add peanut butter plus sweet potatoes, cumin, salt and pepper, chickpeas, broth and tomatoes.
Step 3
Bring to a boil, reduce heat and simmer, uncovered, about 30 minutes until sweet potato is tender.
Step 4
Serve garnished with parsley.
Tips
No special items needed.
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