Prep time: 30 minutes
Serves: 6
Ingredients:
- 2 tsp olive oil
- 1 cup onions, chopped
- 1⁄2 cup celery, diced
- 1⁄2 cup green pepper, chopped
- 1 clove garlic, minced
- 3 cup reduced sodium vegetable broth
- 3 cup sweet potatoes, peeled and cubed
- 1 (19 oz.) can of tomatoes, drained and quartered
- 1 (19 oz.) can of chickpeas, drained and rinsed
- 1 tbsp. lemon juice
- 2 tsp ginger, grated
- 1 tsp ground cumin
- 1 tsp curry powder
- 1 tsp ground coriander
- 1 tsp chili powder
- 1⁄2 tsp salt
- 1⁄4 tsp black pepper
- 1⁄4 cup raisins
- 2 tbsp. low-fat peanut butter
- 2 tbsp. fresh cilantro, chopped
Directions:
1. Heat olive oil in a large Dutch oven over medium-high heat. Add onions, celery, green pepper, and garlic. Cook and stir until for about 3 minutes, until vegetables begin to soften.
2. Add broth, sweet potatoes, tomatoes, chick peas, and spices.
3. Bring to a boil. Reduce heat to low, cover, and let simmer for 20 minutes.
4. Stir in raisins, peanut butter, and cilantro. Mix well and let simmer for about 5 more minutes. Serve hot.
Notes:
Nutritional information per serving: Protein 8.9g Total fat 5.1g Carbohydrates 44.9g Calories 251 Sodium784mg Cholesterol 0mg