Yield: 6 servings
Prep Time: 25 min
Cook Time: 30 min
2 teaspoons olive oil
1 cup chopped onions
1/2 cup diced celery
1/2 cup chopped green bell pepper
1 clove garlic, minced
3 cups vegetable broth
3 cups peeled and cubed sweet potatoes
One 14.5-ounce can chopped tomatoes, drained
One 15-ounce can chickpeas, drained and rinsed
1 tablespoon freshly squeezed lemon juice
2 teaspoons grated gingerroot
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon ground coriander seed
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup golden raisins
2 tablespoons creamy peanut butter
2 tablespoons chopped fresh cilantro
1. Heat olive oil in a large, nonstick saucepan over medium-high heat. Add onions, celery, green pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
2. Add all remaining ingredients, except raisins, peanut butter and cilantro. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.
3. Stir in raisins, peanut butter and cilantro. Mix well. Simmer for 5 more minutes.
4. Serve hot.
*If you are preparing this recipe as gluten-free, just be sure to use brands of chickpeas, vegetable broth and peanut butter that are known to be GF.
Nutritional Information per serving:
Serving size: 1/6th of the recipe
Calories per serving: 304
Fat per serving: 7.25g
Saturated Fat per serving: 1.35g
Sugar per serving: 11g
Fiber per serving: 8.5g
Protein per serving: 9.75g
Cholesterol per serving: 1.25mg
Carbohydrates per serving: 54g
WW POINTS per serving:
Points Plus Program: 8 Old Points Program: 7.5