Ingredients
4
4 servings
- •1 teaspoon vegetable oil
- •1 small onion, chopped
- •1 large sweet potato, peeled and diced
- •1 clove garlic, minced
- •4 cups chicken broth
- •1 teaspoon dried thyme
- •0.5 teaspoon ground cumin
- •1 cup chunky salsa
- •1 (15.5 ounce) can garbanzo beans, drained
- •1 cup diced zucchini
- •0.5 cup cooked rice
- •2 tablespoons creamy peanut butter
Instructions
- Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
- Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.
- Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.
Nutritional Facts
Per 4 servings
- Calories: 345
- Carbohydrate: 62g
- Fat: 7g
- Fiber: 11g
- Protein: 12g
- Sugar: 9g
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