October 29, 2010

Dinner: West African Soup

It's a little bit funky. However, if you like the principal ingredient, the sweet potato, you'll like this hearty, nutty soup. I made it for a vegetarian friend, but it's so fiber-packed that it left me more full than many meat dishes. We ate it with crusty, grainy bread.

I'm not sure how authentic to West Africa this recipe really is. Google research told me sweet potatoes and ground nuts are common in traditional African cuisine, so that's something.
Also, beyond chopping the sweet potatoes and onions, the recipe is simple. Just dump ingredients, and simmer.
Is anyone else as excited for soup season as me? I'm all about the ease of comfort food and yields of enough to easily freeze for a second meal.

West African Soup
Adapted from Cooking Light

½ cup peanut butter
2  teaspoons vegetable oil
2  cups chopped onion
6  cups cubed peeled sweet potato
1  tablespoon  ground cumin
salt and pepper, to taste
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

Heat the oil in soup pot 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.


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