Ingredients:
2/3 cup roasted peanuts
2 teaspoons vegetable oil
2 cups chopped onions
6 cups sweet potatoes, peeled & cut in 1 ” cubes
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) cans diced tomatoes, undrained
1 sprig flat leaf parsley (optional)
Directions:
To make peanut butter, process peanuts in food processor about 2 minutes until smooth, scraping the bowl at least once.
In a Dutch oven over medium heat, saute onion in oil about 7 minutes until lightly browned.
Add peanut butter plus sweet potato through tomatoes.
Bring to a boil, reduce heat and simmer, uncovered, about 30 minutes until sweet potato is tender.
Serve garnished with parsley.
Servings: 8
Time preparation: 15 min.
Time total: 45 min.