Total Time
30mins
Prep 15 mins
Cook 15 mins

A friend found this recipe for a very yummy and hearty soup in an issue of Vegetarian Times. It's originally called "African Chickpea and Spinach Soup" but I modified it to reflect my own Thai-loving taste buds. The original recipe can be found here: http://www.vegetariantimes.com/recipes/10117

Ingredients Nutrition

Directions

  1. Heat oil in large pot over medium heat. Add onion, and sauté 5 minutes, or until soft and golden. Add garlic and cilantro and cook 2 to 3 minutes more, or until garlic is lightly browned.
  2. Blend peanut butter and 1/2 cup broth in food processor to make smooth paste. Blend remaining broth into mixture.
  3. Add paprika, coriander and cayenne to onion mixture, and sauté 1 minute, or until fragrant. Stir in peanut butter mixture, chickpeas and tomatoes. Simmer 5 minutes. Season with salt and pepper, and stir in cooked rice and spinach just before serving.