Spicy African Yam Soup

It's a rainy afternoon here on the Jersey shore.  The wind is blowing Hurricane Ida's path  up the eastern coastline.  I will remember this Nor'easter  for the Spicy African Yam soup I made  today.  So while I'd not intended to focus on a recipe, I thought I would share it with you.  It brings to mind Jessica B. Harris' The Africa Cookbook, a book that includes yam recipes in different configurations. This makes for an easy vegan recipe.

The ingredients  I used did not immediately suggest that the taste would come together in a way that is familiar: 2 diced southern yams, 1 small onion,  4 cloves of garlic sauteed together; then add 4 cups of chicken soup for 15 minutes. Toss in 1 drained can of chickpeas with 2 cups of diced zucchini and cook for 15  more minutes.  Then add 1/2 cup of rice (I used brown rice) and 2 tablespoons of creamy peanut butter. Oh yes, 1 teaspoon of thyme and 1/2 teaspoon of ground cumin as your spices before adding the chickpeas.  The peanut butter give it a distinctly African orientation.  But if you are allergic, skip the peanut butter and use vegetable broth instead of chicken broth for the vegan version.  You will still be happily surprised by the taste combination. I will be eating this over the winter months and changing it up  now that I've basically followed the menu by adding chicken or andouille or whatever is in the refrigerator at the time

If you've made this soup  or one like this, please let me know how your recipe differs. I will have it with Spanish tapa chips  tonight with a small green organic cucumber and green salad.  I adapted this recipe  slightly from http://allrecipes.com/recipe/spicy-african-yam-soup/detail.aspx by increasing the yams, garlic.

Tell me if you like it and/or how you make yours.