Source: Weight Watchers
1 15-oz can chickpeas, rinsed and drained
3 cups reduced sodium vegetable broth
3 Tbsp compliant peanut butter (ingredients should show Peanuts as the only ingredient)
2 onions, chopped
1 1-inch piece of fresh ginger, peeled and minced
2 tsp curry powder
1 14.5-oz can diced tomatoes
1 Tbsp tomato paste
1/4 tsp cayenne
1/4 cup chopped fresh cilantro
2 scallions, thinly sliced
Combine chickpeas, 1/2 cup of the broth, and peanut butter in a blender or food processor and puree.
Spray large nonstick saucepan with olive oil nonstick spray and set over medium heat. Add onions and ginger; cook, stirring until onions are softened (about 5 minutes). Stir in curry powder and cook about 1 minute. Stir in remaining 2 1/2 cups of broth, the tomatoes with their juice, tomato paste, cayenne, and chickpea puree; bring to a boil.
Reduce heat and simmer, stirring occasionally, about 5 minutes, to allow flavors to blend.
Ladle soup evenly into four bowls and sprinkle with cilantro and scallions.