Ingredients
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1 teaspoon vegetable oil
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1 medium onion, chopped
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2 garlic cloves, minced
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4 cups vegetable broth
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1 teaspoon dried thyme
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1/2 teaspoon ground cumin
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1 -2 chopped jalapeno
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1 (15 1/2 ounce) can garbanzo beans, drained
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1 cup diced zucchini
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1/2 cup cooked rice
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2 tablespoons creamy peanut butter
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1 large sweet potato, peeled and diced
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1 cup chopped tomato
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 broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in tomatoes, garbanzo beans, jalapenos and zucchini. Simmer until tender, about 15 minutes.
- Stir in the cooked rice and peanut butter until the peanut butter has dissolved.