Vegetarian West African Soup
Created by Echo Echo on October 18, 2014
- Servings: 8
- Prep Time: 15m
- Cook Time: 78m
- Recipe #14729
Ingredients
- 2/3 cup roasted peanuts
- 2 teaspoons oil (vegetable oil)
- 2 cups chopped yellow onions
- 6 cups sweet potatoes (peeled & cut in 1-inch cubes)
- 1 tablespoon ground cumin
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cans (15 1/2 ounce each) garbanzo beans, drained (chickpeas)
- 2 (14 1/2 ounce) cans vegetable broth
- 1 (28 ounce) can diced tomatoes, undrained
- 1 sprig flat leaf parsley (optional)
How to Make
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Step 1: To make peanut butter, process peanuts in food processor about 2 minutes until smooth, scraping the bowl at least once.
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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.
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Step 3: Bring to a boil, reduce heat and simmer, uncovered, about 30 minutes until sweet potato is tender.
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Step 4: Serve garnished with parsley.