I now have a subscription to the Vegetarian Times. Because of that subscription, I found myself browsing their online version and came across this fast recipe for soup. I doubled the recipe in order to have enough for leftovers.
1 large onion – chopped
3 cloves garlic – minced
1/3 cup natural smooth peanut butter
4 cups vegetable broth
2 tsp. paprika
2 tsp. coriander (ground)
1/2 tsp. cayenne pepper
2 cans chickpeas – drained and rinsed
1 28 oz. can diced tomatoes
1 bag spinach – cleaned and prepped
In a large soup pot, saute onions in oil until soft, about 5 minutes. Toss in the garlic and cook for another minute before adding the spices. Cook for about a minute until the whole room smells amazing.
In a bowl, mix 1 cup broth with the peanut butter and whisk together. Once the spices are in the pot and smelling lovely, dump in the peanut butter/broth mixture and the rest of the broth. Add the tomatoes and garbanzo beans at this time as well as salt and pepper to taste. Bring to a boil and then reduce heat and simmer for 15-20 minutes, or until the chickpeas are nice and ready. Mix in the spinach just before serving.
Notes: I truly love peanut butter when it’s used in soups or stews. I wouldn’t add any more than this though. The original recipe called for 1/4 cup for 2 cups broth, and that seemed a bit much to me. Also, the cayenne is a nice hint of spice but nothing to be afraid of. Overall a really great soup and, I think, one of Chris’ favorites.
Servings: 8 bowls of soup