African Stew

• 1 tablespoon olive or canola oil
• 1 large onion, medium dice
• 2 stalks of celery, sliced diagonally
• 2 medium sweet potatoes or yams-peeled and 1/2 inch dice
• 4 cups water
• 1 28-ounce can diced tomatoes-juice included
• 1/4 cup parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1 bay leaf
• 2 medium zucchinis, sliced in half lengthwise then sliced into 1/2 inch slices
• 1 can garbanzo beans, drained and rinsed
• 1/2 cup dried elbow macaroni

1. In a large soup pot, heat the oil and add onions, celery, and sweet potatoes. Cook over a medium-high heat, stirring occasionally, until the onions are tender, 3 to 5 minutes. Add all of the remaining ingredients EXCEPT the zucchini, garbanzo beans, and macaroni. Cover and bring to a boil, 6 to 8 minutes. Reduce the heat to low, cover, and continue to cook for 15 minutes. Stir in zucchini, garbanzo beans, and macaroni, and cook uncovered over medium heat, stirring occasionally until the macaroni and zucchini are tender, 8 to 10 minutes.

olive, onion, stalks of celery, sweet potatoes, water, tomatoes, parsley, salt, turmeric, ground cumin, cinnamon, cayenne pepper, bay leaf, zucchinis, garbanzo beans, macaroni

Taken from food52.com/recipes/62451-african-stew (may not work)