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Moroccan Spiced Sweet-Potato Medley

  • 30minutes
  • 525calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsCopper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) olive oil

  2. 1 medium onion , sliced

  3. 2 clove(s)

  4. garlic , crushed with garlic press

  5. 1 1/2 teaspoon(s) ground coriander

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

  7. 1 teaspoon(s) salt

  8. 1/4 teaspoon(s) ground red pepper , (cayenne)

  9. 1 1/2 pound(s) (about 2 medium)

  10. sweet potatoes , peeled and cut into 3/4-inch pieces

  11. 1 can(s) (14 1/2 ounces)

  12. stewed tomatoes

  13. 1 cup(s) bulgur , (cracked wheat)

  14. 1 can(s) (19 ounces)

  15. garbanzo beans , drained and rinsed

  16. 1/2 cup(s) dark seedless raisins

  17. 1 cup(s) loosely packed fresh cilantro leaves , chopped

  18. plain low-fat yogurt ,

Instructions Jump to Ingredients ↑

  1. In nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion and cook, covered, about 8 minutes or until tender and golden, stirring occasionally. Add garlic, coriander, cumin, salt, and ground red pepper, and cook 1 minute, stirring.

  2. Add potatoes, tomatoes, bulgur, and 2 1/4 cups water; heat to boiling over medium-high heat. Reduce heat to medium-low; cover and simmer about 20 minutes or until potatoes are fork-tender. Stir in beans, raisins, and cilantro; heat through. Serve with yogurt if you like.

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