Vegetarian West African Soup

Name: Vegetarian West African Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 2/3 cup roasted peanuts; 2 teaspoons vegetable oil; 2 cups chopped onions; 6 cups sweet potatoes, peeled & cut in 1 " cubes; 1 tablespoon ground cumin; 1/2 teaspoon black pepper; 1/4 teaspoon salt; 2 (15 1/2 ounce) cans chickpeas, drained; 2 (14 1/2 ounce) cans vegetable broth; 1 (28 ounce) can diced tomatoes, undrained; 1 sprig flat leaf parsley (optional)

(9)

Recipe by echo echo

This appeared in Cooking Light two or three years ago.

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READY IN: 45mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

²⁄₃

cup roasted peanuts
2

teaspoons vegetable oil
2

cups chopped onions
6

cups sweet potatoes, peeled & cut in 1 " cubes
1

tablespoon ground cumin
¹⁄₂

teaspoon black pepper
¹⁄₄

teaspoon salt
2

(15 1/2 ounce) cans chickpeas, drained
2

(14 1/2 ounce) cans vegetable broth
1

(28 ounce) can diced tomatoes, undrained
1

sprig flat leaf parsley (optional)

DIRECTIONS

To make peanut butter, process peanuts in food processor about 2 minutes until smooth, scraping the bowl at least once.
In a Dutch oven over medium heat, sauté onion in oil about 7 minutes until lightly browned.
Add peanut butter plus sweet potato through tomatoes.
Bring to a boil, reduce heat and simmer, uncovered, about 30 minutes until sweet potato is tender.
Serve garnished with parsley.

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