Enjoy a tasty vegetarian dish with tomatoes, toasty spices, and a touch of creamy peanut butter.
3 medium sweet potatoes (about 12 ounces each), well scrubbed and cut into 1 1/2-inch pieces
1 tablespoon olive oil
2 garlic cloves, crushed with garlic press
1 12 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed red pepper
2 cans (15 to 19 ounces each) garbanzo beans, rinsed and drained
1 3/4 cups vegetable broth
1 can (14 1/2 ounces) diced tomatoes
1/4 cup creamy peanut butter
1/2 cup loosely packed fresh cilantro leaves, chopped
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.
(based on individual servings)
Total Fat:16 g
Cholesterol: 0 mg
Sodium: 1,725 mg
Carbohydrates: 92 g
Protein: 22 g
Enter your city or zip code to get your local temperature and air quality and find local green food and recycling resources near you.