*taken from Crazy Plates by Janet and Greta Podleski
1/2 c. each diced celery and chopped green bell pepper
1 clove garlic, minced
3 c. veg broth
3 c. peeled, cubed sweet potatoes
1 can (14-1/2 oz) diced tomatoes (look for the no salt added kind), do not drain
1 can (15 oz) chickpeas, drained and rinsed
1 T lemon juice
2 tsp grated gingerroot
1 tsp each ground cumin, curry powder, ground coriander, and chili powder
1/4 pepper
1/4 c. raisins
2 T each natural peanut butter and chopped, fresh cilantro
Heat water or broth in soup pot over med heat. Add onions, celery, green pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
Add all remaining ingredients, except raisins, peanut butter and cilantro. Bring to a boil. Reduce heat to low and simmer, covered for about 20 minutes.
Stir in raisins, peanut butter and cilantro. Mix well. Simmer for 5 more minutes. Serve hot. Makes about 6 servings (4 large)
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