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African Chickpea and Spinach Soup

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.

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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.

Servings
SERVING

Ingredients

  • 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)

Preparation

1. 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.

2. Blend peanut butter and 1/2 cup broth in food processor to make smooth paste. Blend remaining broth into mixture.

3. 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.

Nutrition Information

  • Serving Size Serves 4
  • Calories 257
  • Carbohydrate Content 28 g
  • Cholesterol Content 0 mg
  • Fat Content 13 g
  • Fiber Content 9 g
  • Protein Content 11 g
  • Saturated Fat Content 2 g
  • Sodium Content 581 mg
  • Sugar Content 9 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g