Peanutty Chickpea Stew

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1 tablespoon oil (I used some veg broth)

1 cup chopped onion

1 medium sweet potato, peeled and diced

1 clove garlic, minced  (I used 7)

three 14 ½ – ounce cans low sodium vegetable broth

1 teaspoon thyme

1 teaspoon rosemary

½ teaspoon ground cumin

1 cup uncooked brown rice

3 cups thick and chunky salsa (I used organic and spiiicyyy)

Three 16-ounce cans of chick peas, rinsed and drained

1 cup zucchini, unpeeled and diced (I used 3 zucchini)

2/3 cup creamy all-natural peanut butter

In large saucepan, heat oil over medium-high heat.  Saute onion, sweet potato, and garlic until tender.  Add veg broth, thyme, rosemary, cumin, and rice.  Bring to a boil; reduce heat and simmer, covered, until rice is cooked and vegetables are tender, 18 to 20 minutes.  Add salsa, beans and zucchini.  Cook an additional 10 minutes, until Zucchini is tender.  Add peanut butter, and stir until melted.

Note: My rice didn’t turn out as cooked as I would like so next time I may cook it in a rice cooker and add it in with the peanut butter 🙂

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