Servings: 6-8
1/3 cup water
1 onion, chopped
2 jalapenos, seeded and finely chopped
2 teaspoons minced fresh ginger
1 teaspoon minced fresh garlic
1 ½ teaspoons ground cumin
¼ teaspoon ground cinnamon
1/8 teaspoon crushed red pepper
1/8 teaspoon ground coriander
2-3 sweet potatoes, peeled and chopped
2 14.5 ounce cans chopped tomatoes
2 14.5 ounce cans garbanzo beans, drained and rinsed
1 cup green beans, cut in 1 inch pieces
1 ½ cups vegetable broth
¼ cup natural peanut butter
¼ cup chopped cilantro
Place the water, onion, jalapenos, ginger and garlic in a large pot. Cook, stirring occasionally for 5 minutes. Add cumin, cinnamon, red pepper and coriander. Cook and stir for 1 minute. Add sweet potatoes, tomatoes, garbanzo beans, green beans, vegetable broth and peanut butter. Bring to a boil, reduce heat and simmer for 30 minutes, or until potatoes are tender. Stir in cilantro and let rest for 2 minutes. Serve over rice or other whole grains.
Source: The McDougall Newsletter
Photo Copyright 2020 Caleb Herbert, licensed under the terms of the Creative Commons Attribution 4.0 International license.
December 3rd, 2012 at 9:48 pm
This is our favorite recipe so far from the Starch Solution book. Recently, I have been using powdered PB2 instead of peanut butter. I agree it needs a little sweetness and salt (particularly if using the PB2). I increase the spices to our taste. It freezes very well. I often double the recipe. Leftovers make a fabulous pureed soup as well (very elegant and you’d swear it had cream in it…so rich). I like it with frozen Italian style green beans even better than with “stringbeans”