Soup-Sweet-Potato & Peanut Stew

A tasty vegetarian dish with tomatoes, warm spices, and a touch of peanut butter. Microwaving the sweet potatoes helps you finish in a flash.

Serving: Yields: 8 cups or 4 main-dish servings
Total Time: 30 minutes

3 medium sweet potatoes (about 12 ounces each), well scrubbed and each cut into 1 1/2-inch chunks
1 tablespoon olive oil
2 garlic cloves, crushed with garlic press
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed red pepper
2 cans (15 to 19 ounces each) garbanzo beans, rinsed and drained
1 can (14 1/2 ounces) vegetable broth (1 3/4 cups)
1 can (14 1/2 ounces) diced tomatoes
1/4 cup creamy peanut butter
1/2 cup loosely packed fresh cilantro leaves, chopped

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- 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.

Each serving: About 585 calories, 22 g protein, 92 g carbohydrate, 16 g total fat (2 g saturated), 18 g fiber, 0 mg cholesterol, 1,725 mg sodium.


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