Sweet-Potato and Peanut Stew

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A great-tasting vegetarian dish that can be cooked quickly by microwaving the sweet potatoes.

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Chicago

Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

8 Cups

Ingredients

  • 3 med. sweet potatoes (about 12 oz. each), well scrubbed and cut into 1 1/2-inch pieces
  • 1 Tbs. olive oil
  • 2 garlic cloves, crushed with press
  • 1 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. crushed red pepper
  • 2 15-19 oz. cans garbanzo beans, rinsed and drained
  • 1 14.5-oz. can vegetable broth
  • 1/4 C. creamy peanut butter
  • 1/2 C. loosely packed fresh cilantro leaves, chopped

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Directions

Place potatoes in 2 1/2-quart microwave-safe dish.  Cover dish and microwave on high until fork-tender, about 8 minutes.


Meanwhile, in 5- to 6-quart saucepot, heat oil over medium-high heat until hot.  Add garlic, cumin, salt, cinnamon and 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.


Reduce heat to medium-low; add sweet potatoes and simmer, stirring occasionally, 2 minutes.  Stir in cilantro.


Each serving: About 585 calories, 22g protein, 92g carbohydrate, 16g total fat (2g sat.), 0mg cholesterol, 1,725 mg sodium.


 

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