Ingredients:
1 teaspoon vegetable oil
1 medium onions, chopped
1 large sweet potatoes, peeled and diced
2 garlic cloves, minced
4 cups vegetable broth
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1 cup chopped tomatoes
1 -2 chopped jalapenos
1 (15 1/2 ounce) cans garbanzo beans, drained
1 cup diced zucchini
1/2 cup cooked rice
2 tablespoons creamy peanut butter
Directions:
Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
Stir in the broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in tomatoes, garbanzo beans, jalapenos and zucchini. Simmer until tender, about 15 minutes.
Stir in the cooked rice and peanut butter until the peanut butter has dissolved.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.