Spiced Sweet-potato Medley

• 2 teaspoons olive oil
• 1 medium onion, sliced
• 2 cloves garlic, crushed with garlic press
• 1 12 teaspoons ground coriander
• 1 12 teaspoons ground cumin
• 1 teaspoon salt
• 14 teaspoon ground red pepper (cayenne)
• 1 12 lbs sweet potatoes, peeled and cut into 3/4 pieces
• 1 (14 1/2 ounce) can stewed tomatoes
• 1 cup bulgur (cracked wheat)
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 12 cup dark seedless raisins
• 1 cup loosely packed fresh cilantro leaves, chopped
• plain low-fat yogurt (optional)
• 2 14 cups water

1. In a nonstick 12-inch skillet, heat oil over medium heat until hot.
2. Add onion and cook, covered, about 8 minutes or until tender and golden, stirring occasionally.
3. Add garlic, coriander, cumin, salt, and ground red pepper, and cook 1 minute, stirring.
4. Add potatoes, tomatoes, bulger, and 2 1/4 cups water; heat to boiling over medium-high heat.
5. Reduce heat to medium-low; cover and simmer about 20 minutes or until potatoes are fork-tender.
6. Stir in beans, raisins, and cilantro; heat through.
7. Serve with yogurt if you like.

olive oil, onion, garlic, ground coriander, ground cumin, salt, ground red pepper, sweet potatoes, tomatoes, garbanzo beans, raisins, cilantro, yogurt, water

Taken from www.food.com/recipe/spiced-sweet-potato-medley-92488 (may not work)