Spicy African Stew

  in Main Dishes, Recipes, Vegan, Vegetarian

From the Coop Cookbook
Serves 6

1 tablespoon canola oil
1 medium onion, chopped
1 medium sweet potato peeled, diced small
2 cloves garlic, minced
1 small zucchini, diced medium
6 cups vegetable broth
¾ teaspoon dried thyme
½ teaspoon cumin powder
¾ cup long grain white rice
1 16-oz jar tomato salsa
4 cups cooked garbanzo beans
1/3 cup creamy peanut butter
hot sauce to taste

In a large saucepan, heat the oil to medium high and sauté the onion, sweet potato, garlic and zucchini about 5 minutes. Add the stock, thyme, cumin, and rice. Bring to a boil, reduce heat, cover and simmer for 15 – 20 minutes. Add the salsa and beans, and bring to a boil. Add the peanut butter and hot sauce and stir until combined. Serve hot.