Ingredients:

• 2/3 cups chunky peanut butter
  
• 1 tablespoon canola oil
  
• 2 cups onion, chopped
  
• 6 cups peeled and chopped sweet potato
  
• 1 tablespoon ground cumin
  
• salt and pepper, to taste
  
• 2 (15 1/2 oz.) cans garbanzo beans, drained
  
• 2 (14 1/2 oz.) cans low sodium vegetable broth
  
• 1 (28 oz.) can diced tomatoes, undrained

Directions:

1. Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onions and sauté until lightly browned.
   
2. Stir in remaining ingredients, bring to a boil then reduce heat and simmer uncovered for 30 minutes or until sweet potato is tender.