Spicy African Peanut Soup With Chickpeas

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 sweet potato, peeled and diced
• 2 garlic cloves, crushed
• 8 cups vegetable broth
• 1 cup long grain rice, uncooked
• 1 teaspoon ground thyme
• 1/2 teaspoon ground cumin

• 1 (24 ounce) jar tomato-based salsa

• 1 (15 1/2 ounce) can garbanzo beans, rinsed and drained
• 1 cup zucchini, diced
• 2/3 cup crunchy peanut butter
• crushed peanuts (to garnish)

Directions

1. 1

   Heat oil in a large saucepan; saute onion until translucent. Add sweet potato and garlic;cook, stirring occasionally, about 5 minutes.

2. 2

   Add broth, rice, thyme and cumin; stir. Bring to a boil, reduce heat, cover and simmer until rice is tender (18 to 20 minutes).

3. 3

   Add salsa, garbanzos and zucchini; cook until zucchini is tender, about 10 minutes. Add peanut butter; stir.

4. 4

   Heat thoroughly, ladle into bowls and top with peanuts.

5. 5

   Serve immediately.