Sweet Potato and Peanut Stew

3 medium sweet potatoes, well scrubbed and cut into 1-1/2-inch pieces
1 T. olive oil
2 garlic cloves, minced
1-1/2 t. ground cumin
1/2 t. salt
1/4 t. ground cinnamon
1/8 t. crushed red pepper
2 cans (15-19 oz. each) garbanzo beans, rinsed and drained
1-3/4 c. vegetable broth
1 can (14 oz.) diced tomatoes
1/4 c. creamy peanut butter
1/2 c. loosely packed fresh cilantro leaves, chopped

Place potatoes in large microwave-safe dish. Cover and microwave on High until fork-tender, about 8 minutes.

Meanwhile, in 5-quart saucepot, heat oil over medium-high heat until hot. Add garlic, cumin, salt, cinnamon and crush red pepper and cook, stirring, 30 seconds. Stir in beans, broth, tomatoes, and peanut butter until blended; heat to boiling and cook, stirring occasionally, 1 minute.

Reduce heat to medium-low; add sweet potatoes and simmer, stirring occasionally, 2 minutes. Stir in cilantro.

Serves 4.

From Good Housekeeping Favorite Recipes: Vegetarian Meals, p. 45