MOROCCAN SWEET POTATO MEDLEY

Note: I would suggest eating a small portion of a lean protein item with this dish.

2 tsp olive oil

1 medium-size onion, sliced

2 cloves garlic, crushed

1 1/2 tsp coriander

1 1/2 tsp ground cumin

1 tsp salt

1/4 tsp cayenne pepper

2 medium sweet potatoes, peeled and cut into bite-size pieces

1 can (14.5-oz) stewed tomatoes

1 cup bulgur

2 1/4 cups water

1 can garbanzo beans, rinsed and drained

1/4 cup dark seedless raisins, optional

1 cup loosely packed fresh cilantro, chopped

In a large nonstick skillet, heat olive oil over medium heat. Add the onion and cook, uncovered, until tender and golden, stirring occasionally. Add the garlic, coriander, cumin, salt, and cayenne; cook for another minute, stirring.

Add the sweet potatoes, tomatoes, bulgur and water; heat to boiling over medium-high heat. Reduce the heat to medium-low, cover skillet and simmer until the potatoes are fork-tender - about 20 minutes.

Stir in the garbazo beans, raisins, if using, and cilantro. Heat through.

Serves 6.

from diabeticenjoyingfood.blogspot.ca