2 tsp oil
1 med yellow onion, chopped
3 cloves garlic, crushed
1 1/2 tsp curry powder
1 1/2 tsp ground cumin
1/4 tsp ground allspice
1 can diced tomatoes
1 3/4 cup chicken or vegetable broth
1 cup garbanzo beans, rinsed and drained
1 large sweet potato, peeled and cut into 3/4 in chunks
2 small zucchinin, cut into 3/4 in chunks
1 cup whole grain couscous or brown rice
1/4 cup loosely packed fresh mint leaves, chopped
Heat oil in a skillet over medium heat. Saute onions about 8 minutes, or until tender and lightly browned, stirring occasionally. Stir in garlic, curry powder, cumin and allspice; cook 30 seconds.
Add tomatoes, broth, beans, and sweet potato; cover and heat to boiling over medium high heat. Reduce heat to medium, cover and cook 10 minutes. Stir in zucchini and cook, covered, 10 minutes or until vegables are tender.
Meanwhile, prepare couscous as label directs.
Stir mint into stew, serve.
GK's notes: I'm actually typing this out of my own binder of recipes, but this one is a magazine recipe. I have no memory of making it, but in my handwriting next to it, it says "Yum!" with a star! Must have been good...
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