Ingredients

• 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 teaspoons ground cumin
• 1 cup chunky salsa
• 1 , 15.5 ounce
• 1 cup diced zucchini
• 0.5 cups cooked rice
• 2 tablespoons creamy peanut butter

Instructions

1. 1 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.
2. 2 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.
3. 3 Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.

Nutrition per serving