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. Stir in the broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in tomatoes, garbanzo beans, jalapenos and zucchini. Simmer until tender, about 15 minutes. 3. Stir in the cooked rice and peanut butter until the peanut butter has dissolved. ---------------------------------------------------------------------------
Nutrition
Ingredients
