Spicy African Yam Stew
1 teaspoon vegetable oil
1 medium onion, chopped
1 large sweet potato, peeled and diced
2 garlic cloves, minced
4 cups vegetable broth
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1 cup chopped tomatoes
1-2 chopped jalapeno
1 (15 1/2 ounce) can garbanzo beans, drained
1 cup diced zucchini
1/2 cup cooked rice
2 tablespoons creamy peanut butter
Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and
garlic until onion is soft. Turn down heat if necessary to prevent burning.
Stir in the broth, thyme and cumin. Bring to a boil, cover
and simmer for about 15 minutes. Stir in tomatoes, garbanzo beans, jalapenos and
zucchini. Simmer until tender, about 15 minutes.
Stir in the cooked rice and peanut butter until the peanut
butter has dissolved.