SENEGALESE RECIPES (CHICKEN AND PEANUT SOUP)

  

Ingredient

     -         1 (15 ounce) can chickpeas, drained and rinsed

     -         3 tablespoons peanut butter

     -         1 teaspoon peanut oil

     -         3 cups chicken broth

     -         ¹⁄₂ teaspoon ground cumin

     -         14 ¹⁄₂ ounces diced tomatoes (can)

     -         1 ¹⁄₂ teaspoons curry powder 

     -         2 onions, chopped

     -         1 inch minced gingerroot

     -         ¹⁄₄ teaspoon cayenne pepper

     -         Chopped cilantro

Directions

      -         Puree chickpeas, 1/2 cup of broth, and peanut butter.

      -         Heat peanut oil in saucepan, saute onions and ginger root 6 minutes.

      -         Stir in curry powder and cumin, saute another minute.

      -         Add remaining broth, tomatoes, and chickpea puree.

      -          Simmer 5 minutes.

      -         Turn soup to low and add cilantro and lemon juice to brighten the taste; check seasoning.

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