6 Servings 35 min Cook
1 Potato medium (2-1/4" to 3-1/4" dia) Potato
1 Medium (2-1/2" dia) Onions
1 Tsp Garlic
1 Can (15 oz) Tomatoes
1 1/2 Cup Chickpeas
0 Tsp, leaves Thyme
1 Cup Water
1 Cup Peanut Butter
Chop potato and dice onion and garlic.
Cook onion over medium heat until soft and translucent.
Add garlic and stir.
Then add tomatoes, peanut butter, garbanzo beans, and stir.
Season with thyme and add potato.
Depending on desired thickness, add 1-2 cups water and stir.
Cover and cook on low-medium low heat for 25-35 minutes.
The soup is ready when the potatoes are cooked through.