African Chickpea and Spinach Soup

Vegetarian Times Issue: March 1, 2007 p.86 — Member Rating:

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.

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)

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.

Nutritional Information

Per SERVING: Calories: 257, Protein: 11g, Total fat: 13g, Saturated fat: 2g, Carbs: 28g, Cholesterol: mg, Sodium: 581mg, Fiber: 9g, Sugars: 9g