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Ingredients:
- 2 tsp olive oil
- 1 cup chopped onions
- ½ cup each diced celery and chipped
green bell pepper
- 1 clove garlic, minced
- 3 cups vegetable broth
- 3 cups peeled, cubed sweet potatoes
- 1 can (14-½ oz) tomatoes, drained
and cut up
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp lemon juice
- 2 tsp grated gingerroot
- 1 tsp each ground cumin, curry powder, ground
coriander, and chili powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup raisins
- 2 tbsp each light peanut butter and chopped,
fresh cilantro
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Heat olive oil in a large, non-stick saucepan over
medium-high heat. Add onions, celery, green pepper,
and garlic. Cook and stir until vegetables begin to
soften, about 3 minutes.
Add all remaining ingredients, except raisins, peanut
butter, and cilantro. Bring to a boil. Reduce heat to
low and simmer, covered, for 20 minutes.
Stir in raisins, peanut butter, and cilantro. Mix well.
Simmer for 5 more minutes. Serve hot.
Makes 6 servings
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