A spicy and sweet recipe from Good Housekeeping that’s perfect for a meatless fall night.
Ingredients:
2 teaspoons olive oil
1 medium onion, sliced
2 garlic cloves, crushed with garlic pressed
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 can (14 1/2 ounces) stewed tomatoes
1 cup bulgur (cracked wheat)
2 1/4 cups water
1 can (15-19 ounces) garbanzo beans, drained and rinsed
1/2 cup dark seedless raisins
1 cup loosely packed fresh cilantro leaves, chopped
plain low-fat yogurt (optional)
Procedure:
1. In no stick skillet, heat oil over medium heat until hot. Add onion and cook, covered, stirring occasionally, until tender and golden, about 8 minutes. Add garlic, coriander, cumin, salt, and ground red pepper and cook, stirring, 1 minute.
2. Add the potatoes, tomatoes, bulgur, and water; heat to boiling over medium-high heat. Reduce heat to medium-low; cover and simmer until potatoes are fork-tender, about 20 minutes. Stir in beans, raisins, and cilantro; heat through. Serve with yogurt, if you like.
