1 T. grated gingerroot

1 C. chopped onions

1 tsp. ground cumin

1/2 C. chopped celery

1 tsp. curry powder

1 4-oz. jar pimientos

1 tsp. chili powder

4-5 cloves garlic, minced

1/2 tsp. salt

1 15-oz. can chicken or vegetable broth

1/4 tsp. black pepper (optional)

4 C. peeled sweet potatoes cut into 1/2-inch cubes

1/2 C. raisins

1 29-oz. can diced tomatoes (include juice)

4 T. peanut butter

2 15-oz. cans garbanzo beans (chickpeas) drained

1/2 C. chopped fresh cilantro

1 T. lemon or lime juice

 

Heat olive oil in a large pot over medium-high heat. Add onions, celery, pimientos and garlic. Cook and stir until vegetables begin to soften, about 3 minutes. Add all remaining ingredients, except raisins, peanut butter, and cilantro. Bring to a boil. Reduce heat to low and simmer, covered for 20 minutes. Stir in raisins, peanut butter, and cilantro. Mix well. Simmer for 5 more minutes. Serve hot.

 

Yield:

Calories:

Fat:

Fiber: