Ethiopian Sweet potato and Peanut Stew

Microwave the sweet potatos gets this dish done in a flash! serve with cilantro leaves and maybe some spicy siracha sauce!

Prep: 15 minutes
Cook: 15 minutes

What you'll need:
2 sweet potatos cut into 1-1 1/2 pieces
1 tbsn Olive oil
1 tspn of minced garlic
1 1/2 tspn cumin
1/2 tspn salt
1/4 tspn cinnamon
1/8 tspn of crushed red pepper or cayenne
1 can garbonzo beans, drained
1 can vegtable broth
1 can diced tomatoes
1/4 cup creamy peanut butter
1/2 cup of fresh chopped cilantro

1. Cut up sweet potatoes and put them in a microwave-safe dish. Cover dish and microwave on High until tender, about 8 minutes or so

2. Meanwhile in a skillet heat up oil to medium heat and throw in garlic, cumin, salt, cinnamon, and crushed redpepper/cayenne. Cook for 30 seconds. Stir in beans, broth, tomatos, and peanut butter. Heat to boiling and cook for 1 minute.

3. Reduce heat to medium/low; add sweet potatoes and simmer. Stir occasionaly and stir in cilantro!