INGREDIENTS
2/3 cup
roasted peanuts
2 tsp
vegetable oil
2 cups
chopped onion
6 cups
(1-inch) cubed peeled sweet potato
1 tbsp
ground cumin
1/2 tsp
black pepper
1/4 tsp
salt
2 15 1/2 ounce cans
chickpeas (garbanzo beans), drained
2 14 1/2 ounce cans
vegetable broth
1 28 ounce can
diced tomatoes, undrained
Flat-leaf parsley sprigs (optional)