Moroccan-Spiced Sweet Potato Medley

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A spicy combination of vegetables sweetened with dark raisins.

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Chicago

Time needed

20 min preparation + 30 min cooking

Serving Size / Yield

4-6 servings

Ingredients

  • 2 tsp. olive oil
  • 1 med. onion, sliced
  • 2 garlic cloves, crushed with press
  • 1 1/2 tsp. ground coriander
  • 1 1/2 tsp. ground cumin
  • 1 tsp. salt
  • 1/4 tsp. ground red pepper (cayenne)
  • 1 1/2 lbs. sweet potatoes, peeled and cut into 3/4-inch pieces
  • 1 14.5-oz. can stewed tomatoes
  • 1 C. bulgur (cracked wheat)
  • 2 1/4 C. water
  • 1 15-oz. can garbanzo beans, drained and rinsed
  • 1/2 C. dark seedless raisins
  • 1 C. loosely packed fresh cilantro leaves, chopped
  • 4-6 dollops plain low-fat yogurt (optional)

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Directions

In nonstick skillet, heat oil over medium heat until hot. Add onion and cook, covered, stirring occasionally, until tender and golden, about 8 minutes. Add garlic, coriander, cumin, salt and ground red pepper and cook, stirring, 1 minute. Add the potatoes, tomatoes, bulgur and water; heat to boiling over medium-high heat. Reduce heat to medium-low; cover and simmer until potatoes are fork-tender, about 20 minutes. Stir in beans, raisins and cilantro; heat through. Serve with yogurt, if you like.

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