This meatless stew is packed with protein and filled with flavor. Serve it for Kwaanza or anytime you want a vegetarian stew.
African Sweet Potato and Peanut Stew
3 garlic cloves, peeled
2 cups loosely packed fresh cilantro leaves and stems
1 (28-ounce) can diced tomatoes
1/2 cup creamy or chunky peanut butter
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
3/4 teaspoon salt
1 cup water
3 pounds sweet potatoes (4 medium), peeled and cut into 2-inch chunks
1 (15- to 19-ounce) can garbanzo beans, rinsed and drained
1 (16-ounce) package frozen whole or cut green beans
In blender or food processor with knife blade attached, blend garlic, cilantro, tomatoes with their juice, peanut butter, cumin, cinnamon, cayenne pepper and salt until puréed.
Into 4 1/2- to 6-quart slow-cooker pot, pour peanut butter mixture; stir in water. Add sweet potatoes and garbazo beans; stir to combine. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours (or on high setting 4 to 5 hours) or until potatoes are very tender.
About 10 minutes before sweet potato mixture is done, cook green beans and label directs. Gently stir green beans into stew.
Makes about 11 cups or 6 main-dish servings.
Nutritional information per serving: 495 calories, 16 g protein, 83 g carbohydrate, 13 g fat, 12 g fiber, 0 cholesterol, 1,305 mg sodium.
From “The Good Housekeeping Cookbook”