African Chickpea and Spinach Soup

• 2 tsp. olive oil
• 1 medium onion, chopped (about 1 cup)
• 1 clove garlic, minced (about 1 tsp.)
• 1/4 cup smooth natural peanut butter
• 2 cups low-sodium vegetable broth, divided
• 1 tsp. paprika
• 1 tsp. ground coriander
• 1/4 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.
2. Add onion, and saute 5 minutes, or until soft and golden.
3. Add garlic, and cook 2 to 3 minutes more, or until garlic is lightly browned.
4. Blend peanut butter and 1/2 cup broth in food processor to make smooth paste.
5. Blend remaining broth into mixture.
6. Add paprika, coriander and cayenne to onion mixture, and saute 1 minute, or until fragrant.
7. Stir in peanut butter mixture, chickpeas and tomatoes.
8. Simmer 5 minutes.
9. Season with salt and pepper, and stir in spinach just before serving.

olive oil, onion, clove garlic, smooth natural peanut butter, vegetable broth, paprika, ground coriander, cayenne pepper, chickpeas, tomatoes, spinach

Taken from www.vegetariantimes.com/recipe/african-chickpea-and-spinach-soup/ (may not work)