Vegetarian West African Soup

Photo: Karry Hosford

Vegetarian West African soup is a hearty one-dish meal that is packed with fiber and can be ready in less than an hour.

Yield: 8 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 477
  • Calories from fat: 18%
  • Fat: 9.4g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 3.3g
  • Protein: 13g
  • Carbohydrate: 89.7g
  • Fiber: 13.1g
  • Cholesterol: 0.0mg
  • Iron: 3.2mg
  • Sodium: 904mg
  • Calcium: 110mg

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)

Preparation

  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.
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