A recipe from my friend Carol. Very good after Thanksgiving or Christmas if you make turkey and want to add that to this recipe (actually the way it started out )
4 cups vegetable stock
2 – 14 oz cans tomatoes, diced
1 medium onion, diced
1 green or red pepper, diced
2 cups diced and peeled sweet potatoes
1 – 19 oz can chick peas, rinsed and drained
1/2 cup uncooked rice
1/2 tsp. ground cumin
1/2 tsp. dried thyme leaves
1/3 cup peanut butter
1/2 to 1 tsp. crushed red pepper flakes
In large saucepan or Dutch oven combine stock, tomatoes, onion, pepper, sweet potatoes, chick peas, basmati rice, cumin and thyme. Bring to boil. Reduce heat, cook and simmer until sweet potatoes are tender and rice is cooked, about 20 to 25 minutes. Stir in peanut butt and crushed red pepper flakes. Cook until heated through, stirring to melt peanut butter, 1 to 2 minutes. If desired, sprinkle toasted peanuts on top before serving. Makes 6 to 8 servings. This recipe easily doubles and freezes well.
Modifications that would be nice are the addition of zuchini, cauliflower, green beans, and perhaps cabbage.