Sweet Potato and Peanut Stew
- Reviews 1
Ready In: 20 mins
Serves: 4
Ingredients
- 3 medium sweet potatoes, well scrubbed and cut into 1 1/2-inch pieces (about 12 ounces each)
- 1 tablespoon olive oil
- 2 garlic cloves, crushed with garlic press
- 12 teaspoons ground cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon crushed red pepper flakes
- 2 (15 ounce) cans garbanzo beans, rinsed and drained
- 1 3⁄4 cups vegetable broth
- 1 (14 1/2ounce) can diced tomatoes
- 1⁄4 cup creamy peanut butter
- 1⁄2 cup loosely packed fresh cilantro leaves, chopped
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 crushed 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.
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