This lovely image sent in by Michelle at Michelle Ellis Photography. She was kind enough to also send us the recipe:
2 tsp extra virgin olive oil
1 cup chopped onions
½ cup each diced celery and chopped green bell pepper
2 cloves garlic, minced or sliced thinly
3 cups vegetable broth
3 cups peeled, cubed sweet potatoes
1 can 15oz diced tomatoes
1 can 15 oz chickpeas, drained and rinsed
1 Tbsp lemon juice
2 tsp grated gingerroot
1 tsp each ground cumin, curry powder, ground coriander, and chili powder.
½ tsp ground pepper
¼ cup raisins (as a raisin hater I hesitated, but they really do add delicious to this recipe)
2 Tbsp each natural peanut butter or almond butter and chopped, fresh cilantro
This recipe is super easy, don't get bogged down on exact measurements. I usually add more veggies than it calls for. This dish is even better the 2nd and 3rd day after it's made.(:
-Heat olive oil in a large, non-stick saucepan over medium-high heat. Add onions, celery, green pepper, and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
-Add all remaining ingredients, except raisins, peanut butter, and cilantro. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.
-Stir in raisins, peanut butter, and cilantro. Mix well. Simmer for 5 minutes. Serve hot over rice or grain of choice.