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Vegetarian West African Soup

Photo: Karry Hosford
Yield 8 servings (serving size: 1 1/2 cups)
Vegetarian West African soup is a hearty one-dish meal that is packed with fiber and can be ready in less than an hour.

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)

Nutrition Information

  • calories 477
  • caloriesfromfat 18 %
  • fat 9.4 g
  • satfat 1.3 g
  • monofat 3.5 g
  • polyfat 3.3 g
  • protein 13 g
  • carbohydrate 89.7 g
  • fiber 13.1 g
  • cholesterol 0.0 mg
  • iron 3.2 mg
  • sodium 904 mg
  • calcium 110 mg

How to Make It

  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; sauté 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.