![](https://cdn.statically.io/img/www.allrecipes.com/thmb/-RHn29bRSwmHXFywib8JTWJcasM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/451735-46f023f3cceb4b14a2e66ad9001978fe.jpg)
Ingredients
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1 teaspoon vegetable oil
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1 small onion, chopped
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1 large sweet potato, peeled and diced
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1 clove garlic, minced
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4 cups chicken broth
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1 teaspoon dried thyme
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½ teaspoon ground cumin
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1 cup chunky salsa
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1 (15.5 ounce) can garbanzo beans, drained
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1 cup diced zucchini
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½ cup cooked rice
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2 tablespoons creamy peanut butter
Directions
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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.
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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.
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Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.
Nutrition Facts (per serving)
345 | Calories |
7g | Fat |
62g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 345 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 1g | 6% |
Sodium 822mg | 36% |
Total Carbohydrate 62g | 23% |
Dietary Fiber 11g | 38% |
Total Sugars 9g | |
Protein 12g | 23% |
Vitamin C 15mg | 17% |
Calcium 112mg | 9% |
Iron 4mg | 20% |
Potassium 941mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.