Ingredients
1/2 c. natural peanut butter (creamy or crunchy, to your taste)
2 tsps vegetable oil (or olive oil)
2 c. chopped onion
6 c. cubed peeled sweet potato
1 tbsp tumeric
2 15.5 oz cans chickpeas, drained and rinsed
2 14.5 oz cans vegetable broth
1 28 oz can diced tomatoes, undrained
salt & pepper to taste
Preparation
Heat oil in Dutch oven, medium high heat. Add onion, saute 7 minutes or until lightly browned. Add peanut butter, potato and next 6 ingredients. Bring to boil. Reduce heat & simmer uncovered 30 minutes or until potato is tender
