Sweet Potato and Peanut Stew |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Healthy healthy! Sweet potatoes have way more nutrients than any other potato, pair that with the chickpeas and peanut butter and we're talking complete vegetarian nutrient full meal here. Note: Sometimes I add a tsp of lime juice. Ingredients:
3 medium sweet potatoes, well scrubbed and cut into 1 1/2-inch pieces (about 12 ounces each) |
1 tablespoon olive oil |
2 garlic cloves, crushed with garlic press |
12 teaspoons ground cumin |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/8 teaspoon crushed red pepper flakes |
2 (15 ounce) cans garbanzo beans, rinsed and drained |
1 3/4 cups vegetable broth |
1 (14 1/2 ounce) can diced tomatoes |
1/4 cup creamy peanut butter |
1/2 cup loosely packed fresh cilantro leaves, chopped |
Directions:
1. Place potatoes in 2 1/2 -quart microwave-safe dish. Cover dish and microwave on High until fork tender, about 8 minutes.
2. Meanwhile, in 5- to 6-quart saucepot, heat oil over medium-high heat until hot. Add garlic, cumin, salt, cinnamon, and crushed red pepper and cook, stirring, 30 seconds. Stir in beans, broth, tomatoes, and peanut butter until blended; heat to boiling and cook, stirring occasionally, 1 minute.
3. Reduce heat to medium-low; add sweet potatoes and simmer, stirring occasionally, 2 minutes. Stir in cilantro.
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