Place peanuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once.
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.
Its really a thick stew. I offset some of the sweetness with juice of a lemon and some chili sauce. I also added coriander and cinnamon based another reviewers recommendation. As a result it was flavorful and healthy meal. Would make again.
Surprised by how much we liked this. Used a mix of garbanzo and kidney beans since that is what I had on hand and used fresh tomatoes but those were the only changes I made. Very flavorful, thick and filling. Served it with warm sourdough bread for the perfect fall meal!
This was a great fall soup - contrary to others I thought the sweet potatoes were perfectly tender after 30 minutes. I would add a layer of spice besides the cumin - perhaps some ground coriander or cinnamon come to mind. I also recommend stirring in just a little flat-leaf parsley for a bright note on top of all the earthy flavors. The peanut broth was delicious, but I would add a few chopped peanuts for crunch next time too!
This was delicious and unlike anything I've tasted before. I cut the potatoes into slightly smaller than the 1-inch size suggested but they still took longer than 30 minutes of simmering to become soft enough. Also, the peanut butter clumps up when everything is mixed together. Next time I'll thin it with some warm broth before mixing it in. I thought it needed one more spice or seasoning, but wasn't sure what to add!