Recipe of the month

Moroccan Sweet Potato Stew – Serves 4

    2   Tbsp. olive oil             1       cup garbanzo beans, rinsed and drained
1   medium onion chopped                1       large (about 16 oz.) sweet potato, peeled
3   clove garlic, crushed               and cut into 3/4 inch chunks
1-1/2   tsp. curry powder           2       small zucchini, cut into 3/4 inch chunks
1-1/2   tsp. ground cumin           1       cup couscous
1/4 tsp. allspice               1/4     cup loosely packed fresh mint leaves
1   can (14.5 oz.) diced tomatoes           chopped
1   can (14.5 oz.) chicken broth

In a large pot, heat oil over medium heat. Add onion and cook 8 minutes or until tender and lightly browned. Stir in garlic, curry powder, cumin, and allspice; cook 30 seconds.
Add tomatoes, broth, beans, and sweet potatoes, cover and heat to boiling over medium-high heat. Reduce heat to medium, cover and cook 8 to 10 minutes. Stir in zucchini and cook, covered, 8 minutes or until vegetables are tender. Meanwhile, prepare couscous as directed. Stir mint into stew. Serve stew with couscous.

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