African Chickpea and Spinach Soup

By thegallofamily

Serves 4

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

Step 1

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.