Kari's Spicy Peanutty Chickpea and Sweet Potato Soup

1/2 Tbsp oil
1 tsp black mustard seeds
1 medium onion, diced
1 rib celery, diced
1 carrot, diced
4 cloves garlic, minced
1/2 Tbsp minced gingerroot
2 Tbsp Mirin
1/2 tsp Indian chilli powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp turmeric
1/2 tsp salt (or to taste)
3 Tbsp tomato paste (double concentrated)
4 cups water
2 Tbsp peanut butter
1/4 cup hot water
2 cups cooked chickpeas
2 cups cooked diced sweet potatoes
1 1/2 Tbsp lime juice (from 1 lime)
1 Tbsp chopped cilantro

In nonstick Dutch oven or soup pot, heat oil over medium. When oil is hot, add black mustard seeds; cover just until seeds stop popping.
Add onion, celery and carrot; saute 5 minutes.
Add garlic and ginger; saute 1 minute.
Add Mirin; cook 1 minute to reduce.
Add chilli powder, cumin, coriander, turmeric and 1/2 tsp salt; cook and stir 1 minute to toast spices.
Add tomato paste; cook and stir 1 minute.
Add 4 cups water; bring to a boil, reduce heat, cover and simmer 15 minutes.
In small bowl, combine hot water and peanut butter. Add to pot, along with chickpeas and sweet potatoes. Cover and simmer 15 minutes.
Add lime juice and cilantro. Add more salt if needed.
Serve with Indian bread of choice, if desired.

Makes 7 cups
per cup: 191 calories, 4.4g fat, 5.4g fiber, 6g protein


Number of Servings: 7

Recipe submitted by SparkPeople user KARIAZ7777.