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Sweet Potato and Peanut Stew

  • 585calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, B3, H, D, E
MineralsCopper, Natrium, Chromium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 medium (about 12 ounces each)

  2. sweet potatoes , well scrubbed and each cut into 1 1/2-inch chunks

  3. 1 tablespoon(s) olive oil

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

  11. vegetable broth (1 3/4 cups)

  12. 1 can(s) (14 1/2-ounce)

  13. diced tomatoes

  14. 1/4 cup(s) creamy peanut butter

  15. 1/2 cup(s) (loosely packed)

  16. fresh cilantro leaves , chopped

Instructions Jump to Ingredients ↑

  1. Place potatoes in 2 1/2-quart microwave-safe dish. Cover dish and microwave on high about 8 minutes or until fork-tender.

  2. Meanwhile, in 5-quart to 6-quart saucepot, heat oil over medium-high heat. Add garlic, cumin, salt, cinnamon, and crushed red pepper, and cook 30 seconds, stirring. Stir in beans, broth, tomatoes, and peanut butter until blended; heat to boiling and cook 1 minute, stirring occasionally.

  3. Reduce heat to medium-low; add sweet potatoes to bean mixture and simmer 2 minutes, stirring occasionally. Stir in cilantro.

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