Tunisian Sweet Potato Stew
Servings: 6-8
1/3 cup water
1 onion, chopped
2 jalapenos, seeded and finely chopped
2 teaspoons minced fresh ginger
1 teaspoon minced fresh garlic
1 ½ teaspoons ground cumin
¼ teaspoon ground cinnamon
1/8 teaspoon crushed red pepper
1/8 teaspoon ground coriander
2-3 sweet potatoes, peeled and chopped
2 14.5 ounce cans chopped tomatoes
2 14.5 ounce cans garbanzo beans, drained and rinsed
1 cup green beans, cut in 1 inch pieces
1 ½ cups vegetable broth
¼ cup natural peanut butter
¼ cup chopped cilantro
Place the water, onion, jalapenos, ginger and garlic in a large pot. Cook,
stirring occasionally for 5 minutes. Add cumin, cinnamon, red pepper and
coriander. Cook and stir for 1 minute. Add sweet potatoes, tomatoes, garbanzo
beans, green beans, vegetable broth and peanut butter. Bring to a boil, reduce
heat and simmer for 30 minutes, or until potatoes are tender. Stir in cilantro
and let rest for 2 minutes. Serve over rice or other whole grains.
Source: The
McDougall Newsletter
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