Chickpea and Spinach Soup with Peanut Butter and Onion

This is a surpisingly good tasting soup.
For a spicier soup, use up to 1/2 tsp.
cayenne pepper, or pass a bottle
of hot sauce at the table.

Ingredients:
2 tsp. olive oil
1 medium onion, chopped (about 1 cup)
1 clove garlic, minced (about 1 tsp.)
1/4 cup smooth natural peanut butter
2 cups low-sodium vegetable broth, divided
1 tsp. paprika
1 tsp. ground coriander
1/4 tsp. cayenne pepper
1 15-oz. can chickpeas, rinsed and drained
1 14-oz. can diced tomatoes
2 oz. spinach, chopped (about 2 cups)

Directions:
Heat oil in large pot over medium heat.
Add onion, and saute 5 minutes, or until soft and golden.
Add garlic, and cook 2 to 3 minutes more,
or until garlic is lightly browned.
Blend peanut butter and 1/2 cup broth in food processor
to make smooth paste. Blend remaining broth into mixture.
Add paprika, coriander and cayenne to onion mixture,
and sauté 1 minute, or until fragrant.
Stir in peanut butter mixture, chickpeas and tomatoes.
Simmer 5 minutes. Season with salt and pepper,
and stir in spinach just before serving.