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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From the book Good Housekeeping One-Dish Meals. Ingredients:
2 teaspoons olive oil |
1 sweet potato, peeled and cut in 1/2 inch pieces |
1 onion, cut in 1/2 inch pieces |
1 zucchini, cut in 1 inch pieces |
1 green pepper, cut in 1 inch pieces |
1 1/2 teaspoons curry powder |
1 teaspoon ground cumin |
1 (15 ounce) can garbanzo beans, rinsed and drained |
1 (14 1/2 ounce) can diced tomatoes |
3/4 cup vegetable broth |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. In deep 12-inch skillet, heat oil over medium heat. Add sweet potato, onion, zucchini and green pepper; cook, stirring till vegetable are tender, 8 to 10 minutes. Add curry powder and cumin, cook 1 minute.
2. Add garbanzo beans, tomatoes with their juice, broth and salt and pepper. Heat to boiling over high heat. Reduce heat to medium low; cover skillet and simmer till vegetables are very tender but still hold their shape, about 10 minutes longer.
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