This is one of those recipes that I take to classes for ‘taste testing’ – because everyone loves it! Add a salad and some whole grain rolls and voilà, dinner is served.
1/3 cup water
1 onion, chopped
2 jalapenos, seeded and finely chopped
2 tsp. fresh ginger
1 tsp. fresh garlic
1.5 tsp. cumin
1/4 tsp. cinnamon
1/8 tsp. crushed red pepper
1/8 tsp. coriander
2 – 3 sweet potatos, peeled and chopped bite size
2 14-oz. cans diced tomatoes
2 14-oz. cans garbanzo beans, drained and rinsed
1 cup green beans, cut in 1″ pieces
1.5 cups veg. broth
1/4 cup cilantro
Place water, onion, jalapenos, ginger, and garlic in large pot. Cook, stirring occasionally for 5 minutes. Add cumin, cinnamon, red pepper, coriander – cook and stir for 1 minute. Add sweet potatos, tomatoes, garbanzo beans, green beans and veg. broth. Bring to a boil, reduce heat and simmer for 30 minutes, or until potatoes are tender. Stir in cilantro and let rest for 2 minutes. Serve over rice or other whole grains, if desired.
Source: The McDougall newsletter