Spicy African Yam Soup
Spicy African Yam Soup
I asked Scott what he would like for his Valentine's dinner and he requested this Spicy African Yam Soup. Yes, it's that good. It's a recipe I've been making for over 20 years. It's incredibly flavorful and a breeze to prepare.
The recipe is delicious as is. Oftentimes, though, I will eliminate the chickpeas (tough on my tummy) and add more peanut butter. A friend of mine adds rotisserie chicken when she makes it.
Enjoy!
Ingredients
- 1 teaspoon avocado oil
- 1 small onion, chopped
- 1 large sweet potato, peeled and diced
- 1 clove garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon ground cumin
- 1 cup chunky salsa
- 1 (15.5 ounce) can garbanzo beans, drained
- 1 cup diced zucchini
- ½ cup cooked rice
- 2 tablespoons creamy peanut butter
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Heat the oil in a stockpot over medium heat. Sautee onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
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Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.
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Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.
