1 tsp ground cumin
1 tsp curry powder
1 tsp ground coriander
1 tsp chili powder
1/4 tsp pepper
2 medium yellow onions (diced)
1/2 cup celery (diced)
1/2 cup green pepper (diced)
1 clove garlic (minced)
3 cups vegetable broth
3 cups sweet potatoes (peeled, diced)
2 ripe tomatoes (diced)
1 can (19 oz) chick peas (rinsed, drained)
1 tbsp lemon juice
2 tsp fresh ginger root (grated)
1/4 cup raisins
2 tbsp light peanut butter
Sauté onions and spices in a large saucepan on medium heat until translucent.
Stir in celery, green pepper, and garlic. Cook and stir until vegetables soften.
Add vegetable broth, sweet potatoes, tomatoes, chick peas, lemon juice, and ginger. Bring to boil.
Reduce heat to low and simmer, covered, for 20 minutes or until sweet potato is soft.
Stir in raisins and peanut butter. Simmer for 5 more minutes. Serve hot.
1 tsp curry powder
1 tsp ground coriander
1 tsp chili powder
1/4 tsp pepper
2 medium yellow onions (diced)
1/2 cup celery (diced)
1/2 cup green pepper (diced)
1 clove garlic (minced)
3 cups vegetable broth
3 cups sweet potatoes (peeled, diced)
2 ripe tomatoes (diced)
1 can (19 oz) chick peas (rinsed, drained)
1 tbsp lemon juice
2 tsp fresh ginger root (grated)
1/4 cup raisins
2 tbsp light peanut butter
Sauté onions and spices in a large saucepan on medium heat until translucent.
Stir in celery, green pepper, and garlic. Cook and stir until vegetables soften.
Add vegetable broth, sweet potatoes, tomatoes, chick peas, lemon juice, and ginger. Bring to boil.
Reduce heat to low and simmer, covered, for 20 minutes or until sweet potato is soft.
Stir in raisins and peanut butter. Simmer for 5 more minutes. Serve hot.
