African Sweet Potato-Peanut Stew
- Number of Servings: 8
Ingredients
* 3 clove(s) garlic * 2 cup(s) (loosely packed) fresh cilantro leaves and stems * 1 can(s) (28 ounces) diced tomatoes * 1/2 cup(s) creamy or chunky peanut butter * 2 teaspoon(s) ground cumin * 1/2 teaspoon(s) ground cinnamon * 1/4 teaspoon(s) ground red pepper (cayenne) * Salt * 1 cup(s) water * 3 pound(s) sweet potatoes, peeled and cut into 2-inch chunks * 1 can(s) (15 to 19 ounces) garbanzo beans, rinsed and drained * 1 package(s) (16 ounces) frozen whole or cut green beans
1. In blender or food processor with knife blade attached, blend garlic, cilantro, tomatoes with their juice, peanut butter, cumin, cinnamon, ground red pepper, and 3/4 teaspoon salt until pureed.
2. Into 4 1/2- to 6-quart slow-cooker bowl, pour peanut-butter mixture; stir in water. Add sweet potatoes and garbanzo 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.
3. About 10 minutes before sweet potato mixture is done, cook green beans as label directs. Gently stir green beans into stew.
Number of Servings: 8
Recipe submitted by SparkPeople user PSETZER.
2. Into 4 1/2- to 6-quart slow-cooker bowl, pour peanut-butter mixture; stir in water. Add sweet potatoes and garbanzo 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.
3. About 10 minutes before sweet potato mixture is done, cook green beans as label directs. Gently stir green beans into stew.
Number of Servings: 8
Recipe submitted by SparkPeople user PSETZER.
Nutritional Info Amount Per Serving
- Calories: 324.0
- Total Fat: 9.1 g
- Cholesterol: 0.0 mg
- Sodium: 520.7 mg
- Total Carbs: 50.7 g
- Dietary Fiber: 10.2 g
- Protein: 10.3 g
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