2 tsp olive oil
1 c chopped onion
1 c diced celery
1 c chopped green pepper
1 clove garlic, minced
3 c low sodium vegetable broth
3 c unpeeled, cubed sweet potatoes
1 14oz can diced or stewed tomatoes, with juice
1 14 oz can garbanzo beans, drained and rinsed
Juice of one lemon or 2 T refrigerated lemon juice
2 tsp grated fresh ginger
1 tsp cumin
1 tsp curry
1 tsp ground coriander
1 tsp chili powder
1 tsp black pepper
1 c raisins
2 T natural peanut butter
2 T chopped fresh cilantro
Heat oil in a heavy, large pot. Add onions, celery and green pepper and saute over medium-high heat. Cook and stir until veggies begin to soften; add garlic. Continue cooking another couple minutes until veggies are translucent. Add all remaining ingredients except raisins, peanut butter and cilantro. Bring to a boil, then reduce heat and simmer covered about 20 minutes. Stir in raisins, peanut butter and cilantro. Mix well, then simmer for another 5 minutes to blend flavors. Serve hot.
Nutrition Facts Per Serving:
Calories 236, Fat 4g, Saturated fat 0.5 g, Carbohydrates 46g, Fiber 7g, Protein 6g, Sodium 360mg
This recipe is vegan and gluten free; even die hard meat eaters find this a delicious and satisfying meal.
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A better-for-you brew. Get some calcium along with your morning caffeine boost. Make or order your coffee, latte, or cappuccino with fat-free or low-fat milk.
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