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Feeling international? Try this! You won’t regret it…It’s one of  my mother and I’s favourites.

(adapted from Weight Watchers by my mother)

For 4 (small portion) servings


One 15oz can of chickpeas, drained then rinsed (use a 19oz can if it is all you have)

3 cups chicken broth

3 tablespoonfuls creamy peanut butter

1 tablespoonful vegetable oil

2 medium onions, chopped

1 inch piece of gingerroot, peeled and minced

1 ½ teaspoonfuls curry powder

1 teaspoonful ground cumin

One 14 oz can of diced tomatoes (or ½ – 29 oz can – do NOT use the tomatoes with added herbs)

(Trick: if you have whole tomatoes, cut them in smaller pieces before adding to the soup. I also used pureed tomatoes sometimes.)

¼ teaspoonful cayenne pepper (sometimes I replace it with a finely chopped jalapeno pepper – the taste is fresher)

Fresh coriander/cilantro leaves, chopped (optional)


  1. In a food processor, combine the chickpeas, ½ cup of broth and the peanut butter. Puree
  2. In a large (preferably non-stick) saucepan, heat the oil on medium-high heat. Add the onions and gingerroot and cook till the onions are soft. (Trick: Do NOT let brown, as it will taste bitter)
  3. Add the curry powder, the cumin and the cayenne (or the chopped jalapeno) and sauté 1 minute longer.
  4. Add the remaining broth, the tomatoes and the chickpea mixture; simmer 5 – 10 minutes. Puree in the food processor.
  5. Add salt to taste.
  6. Sprinkle with chopped coriander leaves and serve.

Mom’s notes: Easy to make. Most ingredients are easy to find and total cost is reasonable.