Ingredients for Senegalese Peanut Soup With Smoked Turkey 6 Points
- 1 (15-ounce) can chickpeas
- Chicken Broth
- 1/4 cup peanut butter
- 1 tablespoon peanut oil
- 1/2 cup chopped yellow onion
- Gingerroot
- 1 teaspoon curry powder
- Ground Cumin
- Diced Tomatoes
- Cayenne Pepper
- 2 tablespoons chopped fresh cilantro
- 1 cup shredded smoked turkey breast
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How to Make Senegalese Peanut Soup With Smoked Turkey 6 Points
- Puree 1 (15-ounce) can chickpeas, 1/2 cup chicken broth, and 1/4 cup peanut butter until smooth.
- Heat 1 tablespoon peanut oil in a medium saucepan over medium heat. Sauté 1/2 cup chopped yellow onion and 1 tablespoon grated fresh ginger for 7-8 minutes, until softened.
- Stir in 1 teaspoon curry powder and 1/2 teaspoon ground cumin. Sauté for another minute until fragrant.
- Add 3 cups chicken broth, 1 (14.5-ounce) can diced tomatoes (undrained), and the chickpea puree to the saucepan.
- Stir in 1 cup shredded smoked turkey breast.
- Bring to a simmer, then reduce heat and cook for 5 minutes, allowing the flavors to meld.
- Season with cayenne pepper to taste (start with 1/4 teaspoon and adjust). Garnish with 2 tablespoons chopped fresh cilantro before serving.
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
26g
Fat
10g
Carbs
12g
