Easy Recipe Finder
Recipe Feeder
2 tsp olive oil
1 cup chopped onions
1/2 cup diced celery
1/2 cup chopped green bell pepper
1 clove garlic minced
3 cups vegetable broth
3 cups peeled cubed sweet potatoes
19 oz diced tomatoes, drained
19 oz chickpeas, drained and rinsed
1 tbsp lemon juice
2 tsp grated ginger root
1 tsp ground cumin
1 tsp curry powder
1 tsp ground coriander
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup raisins
3 tbsp light peanut butter
3 tbsp chopped, fresh cilantro
1. Heat olive oil in a large non-stick saucepan over medium-high heat. Add onions, celery, green pepper and garlic. Cook and stir until veggies soften about 3 minutes.
2. Add all remaining ingredients except for raisins, peanut butter and cilantro. Bring to a boil and then reduce heat to low and simmer covered for 20 minutes.
3. Stir in raisins, peanut butter and cilantro, Mix well. Simmer for 5 minutes and serve hot.
1 cup chopped onions
1/2 cup diced celery
1/2 cup chopped green bell pepper
1 clove garlic minced
3 cups vegetable broth
3 cups peeled cubed sweet potatoes
19 oz diced tomatoes, drained
19 oz chickpeas, drained and rinsed
1 tbsp lemon juice
2 tsp grated ginger root
1 tsp ground cumin
1 tsp curry powder
1 tsp ground coriander
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup raisins
3 tbsp light peanut butter
3 tbsp chopped, fresh cilantro
1. Heat olive oil in a large non-stick saucepan over medium-high heat. Add onions, celery, green pepper and garlic. Cook and stir until veggies soften about 3 minutes.
2. Add all remaining ingredients except for raisins, peanut butter and cilantro. Bring to a boil and then reduce heat to low and simmer covered for 20 minutes.
3. Stir in raisins, peanut butter and cilantro, Mix well. Simmer for 5 minutes and serve hot.
