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Nutrition Facts
Serving Size 1 (472g) Recipe makes 8 servings
Calories 382
Calories from Fat 109		(28%)
Amount Per Serving		%DV
	Total Fat 12.2g	18%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 5.4g
	Polyunsaturated Fat 4.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 827mg		34%
Potassium 971mg		27%
Total Carbohydrate 59.7g		19%
	Dietary Fiber 11.4g	45%
	Sugars 10.4g
Protein 12.8g		25%
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Dine Vegetarian in West Africa

echo echo

Vegetarian West African Soup

Recipe #111994 | 45 min | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: echo echo
Feb 25, 2005

This appeared in Cooking Light two or three years ago.

SERVES 8 (change servings and units)

Ingredients

2/3 cup roasted peanuts
2 teaspoons vegetable oil
2 cups chopped onions
6 cups sweet potatoes, peeled & cut in 1 " cubes
1 tablespoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon salt
2 (15 1/2 ounce) cans chickpeas, drained
2 (14 1/2 ounce) cans vegetable broth
1 (28 ounce) can diced tomatoes, undrained
1 sprig flat leaf parsley (optional)

Directions

1
To make peanut butter, process peanuts in food processor about 2 minutes until smooth, scraping the bowl at least once.
2
In a Dutch oven over medium heat, sauté onion in oil about 7 minutes until lightly browned.
3
Add peanut butter plus sweet potato through tomatoes.
4
Bring to a boil, reduce heat and simmer, uncovered, about 30 minutes until sweet potato is tender.
5
Serve garnished with parsley.

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Featured Reviews for This Recipe

From: busybee_jrs

On Jan 14, 2008

My fiance is from west africa and a vegetarian so I thought I would give this a try. It was fabulous! Deffiantly going to make again. Thanks, Jeanie

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From: NurseAnita

On Jan 14, 2008

Fantastic! If you want to break away from the same old veggie soup, this is the recipe to try! Very easy and oh sooooooooo yummy! Even my three year old gobbled it up and said "YUM!" I used 1/2 cup natural chunky peanut butter instead of the roasted peanuts. I tasted the soup prior to adding cumin, and the taste was fabulous. I wanted to avoid making the soup taste like chili, so I only added a pinch of cumin, just until I could barely taste it. We opted to cut the sweet potatoes into smaller chunks, but made no other changes. Perfect on a cool winter day.

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From: Kumquat the Cat's friend

On Aug 18, 2006

Have to agree with the other two reviewers that this was more of a stew. Whatever, it had an awesome taste! I found myself taking a bite of sweet potato, then a bite of chickpeas and tomato. Real nice contrast of sweet and savory. I only ground up the peanuts for a few seconds so it gave the soup a crunchy texture. What I also liked was that it was very easy to prepare and I could pretty much leave it alone while I took care of other things:D I can't decide whether to put this into my quick & easy or favorites cookbook. I guess I'll just have to put it into both. Thanks! P.S. BF wanted me to say he gave this 5 stars too.

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From: MamaJ

On Jun 10, 2007

This soup is delicious! I used natural peanut butter (it's just salt and nuts) instead of grinding the peanuts myself. It saved some time and cleanup. It was very thick and very filling. I think it would be good with a little more broth, but my husband said he wouldn't change a thing. This is a great balance of flavors and next time I might add something a little spicy--perhaps some cayenne or a minced jalapeno. This recipe went together so quickly it will be great for weeknight meals. This will definitely go in to my keeper file. Thanks for a terrific recipe!

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