Senegalese Peanut Soup

Source: Weight Watchers New Complete Cookbook, Wiley Publishing, Inc., Hoboken, NJ: 2008, p. 132.
“If you are craving the rich taste of peanuts but not the fat and calories, this unusual soup fills the bill. Make it a day ahead of time, if possible, to let the flavors develop even more.”
Points Value: 4.

ingredients

1 (15-ounce) can chickpeas, rinsed and drained
3 cups Basic Chicken Stock or reduced-sodium chicken broth
3 tablespoons natural creamy peanut butter
1 teaspoon peanut oil
2 onions, finely chopped
1 (1-inch) piece peeled fresh ginger, minced
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1 (14 1/2-ounce) can diced tomatoes
1/4 teaspoon cayenne, or to taste
2 tablespoons chopped fresh cilantro

directions

1
1. In a blender or food processor, combine the chickpeas, 1/2 cup of the stock and the peanut butter; puree.
2
2. In a large nonstick saucepan or Dutch oven, heat the oil. Saute the onions and ginger until the onions are soft, 7-8 minutes. Stir in the curry powder and cumin; saute 1 minut longer. Add the remaining 2 1/2 cups of stock, the tomatoes, and the chickpea mixture; simmer 5 minutes to blend the flavors. Season with the cayenne. Serve, sprinkled with the cilantro.

Source: TasteBook