Sweet Potato and Peanut Stew

• 3 medium sweet potatoes, well scrubbed and cut into 1 1/2-inch pieces (about 12 ounces each)
• 1 tablespoon olive oil
• 2 garlic cloves, crushed with garlic press
• 12 teaspoons ground cumin
• 12 teaspoon salt
• 14 teaspoon ground cinnamon
• 18 teaspoon crushed red pepper flakes
• 2 (15 ounce) cans garbanzo beans, rinsed and drained
• 1 34 cups vegetable broth
• 1 (14 1/2 ounce) can diced tomatoes
• 14 cup creamy peanut butter
• 12 cup loosely packed fresh cilantro leaves, chopped

1. Place potatoes in 2 1/2 -quart microwave-safe dish.
2. Cover dish and microwave on High until fork tender, about 8 minutes.
3. Meanwhile, in 5- to 6-quart saucepot, heat oil over medium-high heat until hot.
4. Add garlic, cumin, salt, cinnamon, and crushed red pepper and cook, stirring, 30 seconds.
5. Stir in beans, broth, tomatoes, and peanut butter until blended; heat to boiling and cook, stirring occasionally, 1 minute.
6. Reduce heat to medium-low; add sweet potatoes and simmer, stirring occasionally, 2 minutes.
7. Stir in cilantro.

sweet potatoes, olive oil, garlic, ground cumin, salt, ground cinnamon, red pepper, garbanzo beans, vegetable broth, tomatoes, peanut butter, cilantro

Taken from www.food.com/recipe/sweet-potato-and-peanut-stew-323062 (may not work)