Vegetable-Bean Stew

• 1/4 c. oil
• 1 large onion, chopped
• 1 each: red and green pepper, chopped
• 1 tsp. coriander
• 1/2 tsp. cinnamon
• 2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
• 2 large tomatoes
• 1/4 c. water
• 1 Tbsp. lemon juice
• 1/2 tsp. saffron threads
• 1 can garbanzo beans
• 1 medium zucchini, chopped
• 4 c. cooked hot brown rice
• salt

1. Heat oil in large pan over medium heat.
2. Add onions, red and green peppers, coriander and cinnamon.
3. Cook until onion is soft. Stir in sweet potatoes and cook 2 minutes, stirring often.
4. Add tomatoes, lemon juice, saffron and drained garbanzos.
5. Season with salt.
6. Cover, reduce heat and simmer 15 minutes.
7. Mix in zucchini and cook another 5 minutes.

oil, onion, green pepper, coriander, cinnamon, sweet potatoes, tomatoes, water, lemon juice, saffron threads, garbanzo beans, zucchini, rice, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=792211 (may not work)