African Peanut Chicken Soup

In a heavy-bottomed soup pot, cook the onions, bell peppers, garlic, and jalapenos (if using) in the oil over moderate heat, stirring, until the onions just begin to brown.

Add the tomatoes with the juice, the stock, 1/4 teaspoon red pepper flakes, and black pepper. Simmer the soup uncovered for 1 hour.

If using rice, add the rice and the chicken and simmer the soup for 10 to 15 minutes or until the rice is tender.

If using couscous, add the chicken and simmer for 5-10 minutes. Add the couscous and simmer for an additional 5 minutes.

Add the peanut butter, stirring until the soup is smooth, and stir in salt to taste and the additional red pepper flakes if desired.

Garnish with chopped peanuts.

(You can replace peanut butter/chopped nuts with any nut butter/chopped nuts.)

Makes about 9 cups, serving 8 to 10.