Spicy African Peanut Soup With Chickpeas - cooking recipe

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)

Preparation

Heat oil in a large saucepan; saute onion until translucent. Add sweet potato and garlic;cook, stirring occasionally, about 5 minutes.
Add broth, rice, thyme and cumin; stir. Bring to a boil, reduce heat, cover and simmer until rice is tender (18 to 20 minutes).
Add salsa, garbanzos and zucchini; cook until zucchini is tender, about 10 minutes. Add peanut butter; stir.
Heat thoroughly, ladle into bowls and top with peanuts.
Serve immediately.