Spiced Sweet-Potato Stew from Good housekeeping.
I found this on the good Good Housekeeping website.. and thought I would try it .. it was such a nice change of pace from other vegetable stews and of course it was breeze to do in the PC> I did use the canned beans but next time I just make up a batch of chick peas and use part for this meal and part for another Cuban soup recipe I have.
Spiced Sweet-Potato Stew
- triple-tested at The Good Housekeeping Research Institute
This hearty vegetable stew is full of flavor, thanks to a blend of spices combined with a touch of peanut butter. Ingredients
1 small bunch fresh cilantro 1 tablespoon olive oil 1 medium onion, cut into 1/4-inch dice 2 garlic cloves, crushed with garlic press 1 1/2 teaspoons ground cumin 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/8 teaspoon crushed red pepper 1 can (28 ounces) plum tomatoes in juice 2 1/4 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks 2 cans (15 to 19 ounces each) garbanzo beans, rinsed and drained 1 can (14 1/2 ounces) chicken broth or vegetable broth 1/4 cup creamy peanut butter
Procedures
1. In small bowl, with kitchen shears, coarsely chop 1/4 cup loosely packed cilantro leaves. Reserve remaining cilantro for garnish.
2. In 6-quart 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, salt, cinnamon, and crushed red pepper, and cook 1 minute, stirring.
3. While onion is cooking, with kitchen shears, cut tomatoes, in their can, into small pieces. ( just squiched them with my hands))
4. To onion mixture in pressure cooker, add tomatoes with their juice, sweet-potato chunks, garbanzo beans, broth, peanut butter, and chopped cilantro. Following manufacturer's directions, cover pressure cooker, bring up to pressure, and cook under pressure 5 minutes. Release pressure as manufacturer directs. Garnish with cilantro to serve.
