Recipe by nemokitty
From the book Good Housekeeping One-Dish Meals.
Top Review by MollyJ
It took me a little time to decide whether this was a good recipe, but I primarily blame that on a less than stellar sweet potato. I also kicked in a little more salt and pepper. I served this with brown rice and it was very good. Warming and filling. A welcome addition to the lunch time soup menu.
- 2 teaspoons olive oil
- 1 sweet potato, peeled and cut in 1/2 inch pieces
- 1 onion, cut in 1/2 inch pieces
- 1 zucchini, cut in 1 inch pieces
- 1 green pepper, cut in 1 inch pieces
- 1 1⁄2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 (14 1/2 ounce) can diced tomatoes
- 3⁄4 cup vegetable broth
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
Directions See How It's Made
- In deep 12-inch skillet, heat oil over medium heat. Add sweet potato, onion, zucchini and green pepper; cook, stirring till vegetable are tender, 8 to 10 minutes. Add curry powder and cumin, cook 1 minute.
- Add garbanzo beans, tomatoes with their juice, broth and salt and pepper. Heat to boiling over high heat. Reduce heat to medium low; cover skillet and simmer till vegetables are very tender but still hold their shape, about 10 minutes longer.