Vegetarian West African Soup

This hearty one-dish meal is packed with fiber and can be ready in less than an hour.

Yield: 8 servings (serving size: 1 1/2 cups)

Ingredients

• 2/3  cup  roasted peanuts
• 2  teaspoons  vegetable oil
• 2  cups  chopped onion
• 6  cups  (1-inch) cubed peeled sweet potato
• 1  tablespoon  ground cumin
• 1/2  teaspoon  black pepper
• 1/4  teaspoon  salt
• 2  (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
• 2  (14 1/2-ounce) cans vegetable broth
• 1  (28-ounce) can diced tomatoes, undrained
• Flat-leaf parsley sprigs (optional)

Preparation

Place peanuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once.

Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 7 minutes or until lightly browned. Add peanut butter, potato, and next 6 ingredients (potato through tomatoes); bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until potato is tender. Garnish with parsley, if desired.

Nutritional Information

Calories:

477 (18% from fat)

Fat:

9.4g (sat 1.3g,mono 3.5g,poly 3.3g)

Protein:

13g

Carbohydrate:

89.7g

Fiber:

13.1g

Cholesterol:

0.0mg

Iron:

3.2mg

Sodium:

904mg

Calcium:

110mg