2 cans (15 to 19 ounces) garbanzo beans, rinsed and drained
1¾ cups vegetable broth
1 can (14½ ounces) diced tomatoes
¼ cup creamy peanut butter
½ cup loosely packed fresh cilantro, chopped
Instructions
* Scrub and cut sweet potatoes into 1½ inch pieces.
* Place potatoes in microwave safe dish, cover and microwave on high until fork tender (about 8 minutes)
* In a 5-6 quart stockpot heat oil over medium-high heat until hot. Add garlic, cumin, salt, cinnamon, and crushed red pepper, cook stirring for about 30 seconds.
* Stir in beans, broth, tomatoes, and peanut butter until blended and heat to boiling. Cook, stirring occasionally for 1 minute.
* Reduce heat to medium-low. Add sweet potatoes and simmer, stirring occasionally, 2 to 5 minutes. Stir in cilantro.