African Soul-Soup

2 tsp. olive oil (I’ve found that I need to use a little more than this or the spices burn)

1 medium onion, chopped (about 1 cup)

1 clove garlic, minced (about 1 tsp.)

¼ cup smooth natural peanut butter

2 cups low-sodium vegetable broth, divided

1 tsp. paprika

1 tsp. ground coriander

¼ tsp. cayenne pepper

1 15-oz. can chickpeas, rinsed and drained

1 14-oz. can diced tomatoes

2 oz. spinach, chopped (about 2 cups)

1. Heat oil in large pot over medium heat. Add onion, and sauté 5 minutes, or until soft and golden. Add garlic, and cook 2 to 3 minutes more, or until garlic is lightly browned.

2. Blend peanut butter and ½ cup broth in food processor to make smooth paste. Blend remaining broth into mixture.

3. Add paprika, coriander and cayenne to onion mixture, and sauté 1 minute, or until fragrant. Stir in peanut butter mixture, chickpeas and tomatoes. Simmer 5 minutes. Season with salt and pepper, and stir in spinach just before serving. * I tend to add the spinach a little earlier and let it wilt a bit more before serving.

4. Then I enjoy all this deliciousness with some fresh crusty (preferably homemade) bread (optional, of course!)

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