Sweet Potato and Peanut Stew Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: stew
Serves: 4
Ingredients
  • 3 medium sweet potatoes (about 12 ounces each)
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1½ tsp ground cumin
  • ½ tsp salt
  • ¼ tsp ground cinnamon
  • ⅛ tsp crushed red pepper
  • 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
  1. * Scrub and cut sweet potatoes into 1½ inch pieces.
  2. * Place potatoes in microwave safe dish, cover and microwave on high until fork tender (about 8 minutes)
  3. * 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.
  4. * Stir in beans, broth, tomatoes, and peanut butter until blended and heat to boiling. Cook, stirring occasionally for 1 minute.
  5. * Reduce heat to medium-low. Add sweet potatoes and simmer, stirring occasionally, 2 to 5 minutes. Stir in cilantro.
Nutrition Information
Calories: 585 Fat: 16 Carbohydrates: 92 Sodium: 1725 Protein: 22
Recipe by OurKidsMom at http://www.ourkidsmom.com/soup-sunday-sweet-potato-and-peanut-stew-recipe/