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African-Inspired Spicy Peanut Chickpea Soup Recipe

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Ingredients

Adjust Servings:
1 tablespoon vegetable oil
1 onion, chopped
1 sweet potato, peeled and diced
2 garlic cloves, crushed
8 cups vegetable broth
1 cup long grain rice, uncooked
1 teaspoon ground thyme
1/2 teaspoon ground cumin
1 (24 ounce) jar tomato-based salsa
1 (15 1/2 ounce) can garbanzo beans, rinsed and drained
1 cup zucchini, diced
2/3 cup crunchy peanut butter
crushed peanuts (to garnish)

Nutritional information

270.9
Calories
97 g
Calories From Fat
10.8 g
Total Fat
1.7 g
Saturated Fat
0 mg
Cholesterol
633.1 mg
Sodium
37.1 g
Carbs
5.4 g
Dietary Fiber
4.9 g
Sugars
9.2 g
Protein
189g
Serving Size

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African-Inspired Spicy Peanut Chickpea Soup Recipe

Features:
    Cuisine:

    Great tasting soup. Not that spicy though

    • 55 min
    • Serves 10
    • Easy

    Ingredients

    Directions

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    Spicy African Peanut Soup With Chickpeas, After searching on zaar for a similar soup with no success, I found this gem on the cook’s recipes website I can’t wait to make a batch for the cold autumn nights we’ve been having! The type of broth you use is up to you, but I’ll be using veggie broth to make this soup vegetarian You can use creamy peanut butter for a smooth texture or crunchy for a bit of extra bite Enjoy!, Great tasting soup Not that spicy though


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    Steps

    1
    Done

    Heat Oil in a Large Saucepan; Saute Onion Until Translucent. Add Sweet Potato and Garlic;cook, Stirring Occasionally, About 5 Minutes.

    2
    Done

    Add Broth, Rice, Thyme and Cumin; Stir. Bring to a Boil, Reduce Heat, Cover and Simmer Until Rice Is Tender (18 to 20 Minutes).

    3
    Done

    Add Salsa, Garbanzos and Zucchini; Cook Until Zucchini Is Tender, About 10 Minutes. Add Peanut Butter; Stir.

    4
    Done

    Heat Thoroughly, Ladle Into Bowls and Top With Peanuts.

    5
    Done

    Serve Immediately.

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    John Jackson

    Grill guru known for cooking up tender and flavorful barbecue dishes.

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