African Chickpea and Spinach Soup

This colorful soup is loaded with protective carotenoids. The peanut butter adds richness, making this a hearty "meal in a bowl." Adapted from Vegetarian Times (3/01/2007)

Ingredients:

• 1 tbsp. olive oil
• 2 tsp. ground cumin
• 1 medium onion, chopped (about 1 cup)
• 1/4 tsp. cayenne pepper
• 3-4 cloves garlic, minced (about 1-2 tsp.)
• 1 15-oz. can chickpeas, rinsed and drained
• 1/4 cup smooth natural peanut butter
• 1 14-oz. can diced tomatoes 
• 4 cups low-sodium chicken or vegetable broth, divided
• 12 oz. fresh spinach, chopped (about 4 cups)
• 2 tsp. paprika   

Directions:

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

Add broth.

Add paprika, cumin, and cayenne.

Stir in peanut butter mixture, chickpeas and tomatoes. Simmer 5 minutes. Season with salt and pepper, and stir in spinach just before serving.

Makes 8 cups (or 4 2-cup servings). Each 2-cups provides: 340 calories, 19g protein, 16g fat (3g sat), 0mg cholesterol, 38g carbohydrates, 9g fiber, 430mg sodium, 1140mg potassium, 200mg calcium.