African Chickpea and Spinach Soup
Vegetarian Times Issue: March 1, 2007 p.86
Peanuts were brought to America from Africa, where they are often ground to a paste to thicken and flavor soups and stews. For a spicier soup, use up to 1/2 tsp. cayenne pepper, or pass a bottle of hot sauce at the table.
Directions
- Heat oil in large pot over medium heat. Add onion, and sauté 5 minutes, or until soft and golden. Add garlic, and cook 2 to 3 minutes more, or until garlic is lightly browned.
- Blend peanut butter and 1/2 cup broth in food processor to make smooth paste. Blend remaining broth into mixture.
- 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 spinach just before serving.
ingredient list
Serves 4
- 2 tsp. olive oil
- 1 medium onion, chopped (about 1 cup)
- 1 clove garlic, minced (about 1 tsp.)
- 1/4 cup smooth natural peanut butter
- 2 cups low-sodium vegetable broth, divided
- 1 tsp. paprika
- 1 tsp. ground coriander
- 1/4 tsp. cayenne pepper
- 1 15-oz. can chickpeas, rinsed and drained
- 1 14-oz. can diced tomatoes
- 2 oz. spinach, chopped (about 2 cups)
Nutritional Information
Per SERVING:
| Calories |
257 |
| Protein |
11g |
| Total Fat |
13g |
| Saturated Fat |
2g |
| Carbs |
28g |
| Sodium |
581mg |
| Fiber |
9g |
| Sugar |
9g |
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This soothing, warming, nutty and spicy soup is truly the best I've ever eaten. And what's more, it's fit to be cooked & served in less than 30 minutes.
I've made this so many times now, it's ridiculous. The alterations I consistently make are to double the batch (even then, it's always gone within a couple days); use frozen, thawed spinach (I can rarely stand to cook fresh spinach--it seems like a waste to use it in this recipe); and I usually top off a bowl with a sprinkling of chopped, high-quality peanuts.