Sweet Potato Peanut Stew
3 medium sweet potatoes ( 2-2.5 pounds total), peeled and cut into small chunks
1 TBS Olive oil
2 cloves crushed garlic
1.5 tsp ground cumin
1/2 tsp salt
1/4 tsp cinnamon
1/2 tsp crushed red pepper flakes
2 cans chick peas (rinsed)
2 cups Veggie broth
1 can diced tomatoes (with juice)
1/4 cup creamy peanut butter (can sub other nut butter like sunbutter for nut allergies)
1/2 cup loosely packed chopped cilantro
1-2 cups cooked rice or other grains, if desired.
**other veggies can be added if desired, cauliflower, carrots or butternut squash go well
Cook potatoes either on stove or in a microwave safe dish until fork tender.
Meanwhile, in another pot, heat oil and add all spices (except cilantro)
Cook for 30 seconds.
Add broth and nut butter, stir until dissolved.
Add chick peas, tomatoes and cook for a few minutes
When potatoes are done, drain and add. Mash potatoes slightly for thicker stew.
Stir in cilantro. Cook until heated throughout.
Serve alone or over rice. (Or mix rice in)