Peanutty Vegetable Stew
Peanut butter gives this micro-cooked hearty stew a creamy flavor that brings out the sweetness of the carrots, parsnips and garbanzo beans.
1 onion, peeled and sliced
1 green bell pepper, seeded and sliced
2 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoon crushed dried coriander
1 1/2 pounds sweet potatoes, peeled and diced
1 pound parsnip, peeled and diced
2 cups sliced carrots
1/2 cup water
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 (15-ounce) can garbanzo beans
1/3 cup creamy peanut butter
- In a large microwave-safe dish, combine onion, bell pepper, olive oil, cumin and coriander. Microwave, covered, on HIGH for 3 minutes.
- Add sweet potato, parsnip, carrot, water, garlic powder, salt and cayenne pepper. Stir to coat. Cover and microwave on HIGH for 25 minutes, stirring twice.
- Drain garbanzo beans, reserving the liquid. Stir beans into the vegetable mixture.
- In a small bowl, combine peanut butter and the reserved liquid. Stir into the stew. Cover and microwave on HIGH for 3 minutes, or until heated through.
Makes 8 servings.