Moroccan Spiced Sweet-Potato Medley

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Moroccan Spiced Sweet-Potato Medley

 

2 teaspoons olive oil

1

medium onion, sliced

2 garlic cloves, crushed with garlic press

1 1/2

teaspoons ground coriander

1 1/2 teaspoons ground cumin

1 teaspoon salt

 

1/4 teaspoon ground red pepper (cayenne)

1 1/2 pounds sweet potatoes

(about 2 medium), peeled and cut into 3/4-inch pieces

1 14 1/2 ounce can

stewed tomatoes

1 cup bulgur (cracked wheat)

1 15 to 19 ounce can

garbanzo beans, drained and rinsed

1/2 cup dark seedless raisins

1 cup

loosely packed fresh cilantro leaves, chopped

plain low-fat yogurt (optional)

 

 

In nonstick 12-inch skillet, heat oil over medium heat until hot. Add

onion and cook, covered, about 8 minutes or until tender and golden, stirring

occasionally. Add garlic, coriander, cumin, salt, and ground red pepper, and

cook 1 minute, stirring.

Add potatoes, tomatoes, bulgur, and 2 1/4 cups

water; heat to boiling over medium-high heat. Reduce heat to medium-low; cover

and simmer about 20 minutes or until potatoes are fork-tender. Stir in beans,

raisins, and cilantro; heat through. Serve with yogurt if you like.

Yields 4

main-dish servings.