| Ingredients: |  |
| |
 |
2/3
cups chunky peanut butter |
|
|
|
|
|
6
cups peeled and chopped sweet potato |
|
1 tablespoon
ground cumin |
|
salt
and pepper, to taste |
|
2
(15 1/2 oz.) cans garbanzo beans, drained |
|
2
(14 1/2 oz.) cans low sodium vegetable broth |
|
1 (28 oz.)
can diced tomatoes, undrained
|
| Directions: |
| |
| 1. |
Heat
oil in a Dutch oven or large saucepan over medium-high heat. Add onions and sauté
until lightly browned. |
| 2. |
Stir
in remaining ingredients, bring to a boil then reduce heat and simmer uncovered
for 30 minutes or until sweet potato is tender. |
