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Spiced Sweet-Potato Stew

  • 20minutes
  • 490calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, H, C, D, E, P
MineralsCopper, Natrium, Chromium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 bunch(es) fresh cilantro

  2. 1 tablespoon(s) olive oil

  3. 1 medium onion , cut into 1/4-inch dice

  4. 2 clove(s)

  5. garlic , crushed with garlic press

  6. 1 1/2 teaspoon(s) ground cumin

  7. 1/2 teaspoon(s) salt

  8. 1/4 teaspoon(s) ground cinnamon

  9. 1/8 teaspoon(s) crushed red pepper

  10. 1 can(s) (28 ounces)

  11. plum tomatoes in juice

  12. 2 1/4 pound(s) sweet potatoes , peeled and cut into 1 1/2-inch chunks

  13. 2 can(s) (15 to 19 ounces each) garbanzo beans , rinsed and drained

  14. 1 can(s) (14 1/2 ounces)

  15. chicken or vegetable broth

  16. 1/4 cup(s) creamy peanut butter

Instructions Jump to Ingredients ↑

  1. In small bowl, with kitchen shears, coarsely chop 1/4 cup loosely packed cilantro leaves. Reserve remaining cilantro for garnish.

  2. In 6-quart pressure cooker, heat oil over medium heat until hot. Add onion and cook about 8 minutes or until tender, stirring occasionally. Stir in garlic, cumin, salt, cinnamon, and crushed red pepper, and cook 1 minute, stirring.

  3. While onion is cooking, with kitchen shears, cut tomatoes, in their can, into small pieces.

  4. To onion mixture in pressure cooker, add tomatoes with their juice, sweet-potato chunks, garbanzo beans, broth, peanut butter, and chopped cilantro. Following manufacturer's directions, cover pressure cooker, bring up to pressure, and cook under pressure 5 minutes. Release pressure as manufacturer directs. Garnish with cilantro to serve.

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