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
