WW points = 4 per serving. Makes 4 servings.
One 15 oz. can chickpeas, rinsed and drained
3 cups reduced-sodium chicken broth, separated
3 tablespoons natural creamy peanut butter
1 teaspoon peanut oil
1 onion, chopped fine
one 1" piece of peeled gingerroot,minced
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
one 14 1/2 oz. can diced tomatoes
1/4 tsp cayenne pepper, to taste
salt and pepper, to taste
optional garnish: chopped cilantro, chives, and/or peanuts
1. In a Dutch oven, heat the oil. Saute the onions and gingerroot until the onions are soft, 7-8 minutes. Stir in the curry powder and cumin; saute 1 mintue longer. Add 1/2 cup of the broth and the tomatoes.
2. In a blender or food processor, combine the chickpeas, 1/2 cup of the broth and the peanut butter; puree. Use a glass measuring cup to scoop up the onion mixture in batches and add the the puree - process until smooth, adding a bit more of the remaining 2 cups of chicken broth if necessary. Return all to the pot and add all the remaining broth. Season to taste with salt, pepper, and cayenne. Simmer 5-10 minutes.
(Cook's note: in original recipe, the onions and tomatoes were left whole; I found the texture more pleasant with all the ingredients smoothly pureed.)