Sweet Potato Garbanzo Stew

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Servs: 6   Prep:   Cook:

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  • add   1 lb. fresh spinach leaves\raw, coarsely chopped
  • add   19 oz. canned chickpeas, rinsed and drained
  • add   1 cup boiling water
  • add   1/3 cup tomato paste
  • add   1/2 cup smooth peanut butter
  • add   2 large sweet potatoes, peeled and cut into 1" chunks
  • add   4 cups vegetable stock
  • add   1/2 - 1 tsp. red pepper flakes
  • add   1/2 tsp. ground cumin
  • add   1/2 tsp. ground allspice
  • add   1 Tbsp. minced fresh ginger
  • add   1 large onion, chopped
  • add   2 red peppers, cut into 1" chunks
  • add   3 garlic cloves, minced
  • add   1 Tbsp. olive oil


  1. Heat oil in a large saucepan over medium-high heat. Add garlic, peppers and onion. Cook for 3 minutes. Add ginger, allspice, cumin and red pepper flakes. Cook for 1 minute. Add stock and sweet potatoes and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. In a bowl, whisk peanut butter and tomato paste with water. Stir into the stew. Add the chickpeas and spinach and cook for 10 minutes, or until heated through. Serve over cooked couscous. Serves 6(Recipe from A Taste of Healthier Choices cookbook)(Recipe from A Taste of Healthier Choices cookbook)

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