Spiced Sweet Potato Stew

INGREDIENTS

• 1 bunch fresh cilantro
• 1 tbsp olive or coconut oil
• 1 medium onion, cut into ¼ inch dice
• 2 garlic cloves, crushed with garlic press
• 2 tsp ground cumin
  ½ tsp from corriandor
• ½ tsp salt
• ¼ tsp ground cinnamon
• 1/8 tsp crushed red pepper flakes
• 1 can (28 ounces) plum tomatoes in juice (whole or diced)
• 2 ¼ lbs sweet potatoes, cut into 1 ½ inch chunks
• 1 can (15 to 19 oz) garbanzo beans, rinsed and drained
• 1 can (14 ½ oz) chicken or vegetable broth
• 1/3 cup peanut butter

DIRECTIONS

1. Chop ¼ cup loosely packed cilantro and place in small bowl. Reserve remaining cilantro for garnish.
2. In a soup pot or pressure cooker, heat oil over medium heat until hot. Add onion and cook about 8 minutes or until tender, stirring occasionally. Stir in garlic, cumin, corriandor, cinnamon, and crushed red pepper flakes, and cook 1 minute, stirring.
3. To onion mixture in pot, add tomatoes with their juice (cut with kitchen shears if using whole tomatoes), sweet potato chunks, garbanzo beans, broth, peanut butter, and chopped cilantro. Cover pressure cooker and cook 5 minutes or simmer in soup pot until sweet potatoes are soft, about 30 minutes.

Image credit: Juicing-for-health.com