Vegetarian West African Soup

Vegetarian West African Soup
Photo by Karry Hosford

Ingredients

  • ¼ teaspoon salt
  • 6 cups (1-inch) cubed peeled sweet potato
  • 2/3 cup roasted peanuts
  • 6 cups (1-inch) cubed peeled sweet potato
  • ¼ teaspoon salt
  • 2 cups chopped onion
  • 1 (28-ounce) can diced tomatoes, undrained
  • + 15 more ingredients
    • 2 cups chopped onion
    • 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
    • 2 teaspoons vegetable oil
    • ½ teaspoon black pepper
    • ½ teaspoon black pepper
    • 1 tablespoon ground cumin
    • 1 (28-ounce) can diced tomatoes, undrained
    • 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
    • 1 tablespoon ground cumin
    • 2 (14 1/2-ounce) cans vegetable broth
    • Flat-leaf parsley sprigs (optional)
    • 2/3 cup roasted peanuts
    • 2 (14 1/2-ounce) cans vegetable broth
    • 2 teaspoons vegetable oil
    • Flat-leaf parsley sprigs (optional)

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 ...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network