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Year of the Soup: Week 42

I’ll admit to being a bit afraid to taste this one.  It sounded interesting from the ingredient list, but once I started preparing everything I began second guessing myself.  I started worrying this would be just another in a (seemingly) long line of soup failures.  Peanuts, tomatoes and chickpeas?  Really??  Really.  And as it turns out, it’s delicious.  It’s something completely different than anything else I’ve made, and quite tasty.  Win!

I opted to use butternut squash, instead of yams as this recipe calls for, because my friend Devon gifted me a squash the size of a small child (thank you!)  I think it worked just perfectly in this soup, but the yams would probably be a little sweeter.  If you don’t like peanut butter, I’d steer clear of this recipe.  But if you love it (like I do) – enjoy!  Yummy.

West African Soup

  • 2/3 cup roasted peanuts
  • 2 teaspoons vegetable oil
  • 2 cups chopped onions
  • 6 cups sweet potatoes, peeled & cut in 1 ” cubes (or butternut squash)
  • 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)
  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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