Recipe: Sweet Potato and Peanut Stew

Sweet Potato and Peanut Stew
rec.food.recipes/Kathy Kimber (2002)
Makes about 8 cups or 4 main dish servings

3 medium sweet potatoes (about 12 ounces each), well scrubbed and cut into 1 1/2 inch chunks
1 Tbsp olive oil
2 garlic cloves, crushed in garlic press (I just chop them.)
1 1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp ground cinnamon
1/8 tsp 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 cup)
1 can (14 1/2 ounces) diced tomatoes
1/4 cup creamy peanut butter
1/2 cut loosely packed fresh cilantro leaves, chopped

Place potatoes in 2 1/2 quart microwave safe dish, Cover dish and microwave on high about 8 minutes or until fork-tender, (I microwave them first and then chop them because it's easier.)

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.

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