Senegalese Peanut Soup

This is a recipe from my sister Aria.  This has her own twist on a recipe that she found (her comments are in parentheses). It is really yummy.

1(15 oz) can of chickpeas, rinsed and drained

3 cup chicken broth (I use the low sodium kind)

3 tbs of creamy (I use chunky) peanut butter

1 ts. peanut oil (I use olive oil)

2 onions chopped

1 (1 inch) piece of peeled fresh ginger, minced (I just use 1 ts. of ginger powder)

1 1/2 ts. curry powder

1/2 ts. ground cumin (I love this spice)

1 (14.5 oz) can diced tomatoes (I know, your favorite.  I use fire roasted)

1/4 ts. cayenne (I use red pepper flakes same amount)

2 tbs. chopped fresh cilantro

(artichokes are not in the original recipe, but I try to find plain/not marinated artichokes, and put is as much as I think looks good. about 3 heads)

1.  In a blender or food processor, combine the chickpeas, 1/2 cup of the chick broth, and the peanut butter; puree.

2.  In a large nonstick saucepan or dutch oven, heat oil.  Saute' the onions, and ginger until the onions are soft, 7-8 minutes.  Stir in the curry powder and cumin; saute' 1 minute longer.  Add the remaining 2 1/2 cups of broth, the tomatoes, and chickpea mixture; simmer 5 minutes to blend flavors.  Season with cayenne/red pepper flakes.  Serve, sprinkle with the cilantro.