Peanut Butter and Chickpea Soup

So easy – I call this my pantry soup. Tastes better the next day once it thickens up.


INGREDIENTS

  • 15 ounce can chickpeas, drained and rinsed
  • 4 cups chicken broth
  • 14 ounce can diced tomatoes 
  • 4 tablespoons peanut butter
  • 1 tblspoon olive oil
  • 2 onions, chopped
  • 1 tablespoon minced ginger
  • 1 tbls curry powder
  • 1 tbls ground cumin
INSTRUCTIONS
  • Puree chickpeas, 1 cup of broth, and peanut butter (blender or food processer
  • Heat olive oil in saucepan, saute onions and ginger 7- 8 minutes.
  • Stir in curry powder and cumin, saute another minute.
  • Add remaining broth, tomatoes, and chickpea puree.
  • Simmer 5 minutes and serve