Sweet Potato Tagine
Sweet Potato Tagine
By :Kraft |
Course | Dinner |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Side Dishes, Soups, Stews & Broths |
Duration | 15-30 min |
Cooking Technique | Pressure Cook, Sauté |
Main Ingredient | Chickpeas, Cilantro, Garlic, Ginger, Sweet Potato, Vegetable Broth |
Prep Time | 20 minutes |
Cook Time | 10 minutes |
Servings |
6 servings
|
Ingredients
- 1/2 cup KRAFT Zesty Lime Vinaigrette Dressing
- 1 onion chopped
- 2 tbsp garlic minced
- 2 tbsp gingerroot grated
- 1/4 tsp ground cinnamon
- 1/4 tsp ground red pepper (cayenne)
- 2 lb sweet potatoes peeled, cut into
1 inch chunks, about 4 sweet potatoes - 14.5 oz vegetable broth
1 can - 1/2 cup PLANTERS Dry Roasted Peanuts divided
- 16 oz chickpeas
1 can rinsed, garbanzo beans - 1/2 cup chopped fresh cilantro divided
- 1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
Ingredients
|
Instructions
- Heat dressing in electric pressure cooker using SAUTÉ setting. Add onions, garlic and ginger; cook 2 min., stirring frequently. Add seasonings; cook and stir 30 sec.
- Add potatoes, vegetable broth and
1/4 cup nuts; mix lightly. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 10 min. using HIGH PRESSURE COOK setting. - Use Quick Pressure Release to carefully vent steam before opening lid. Slowly remove lid. Spoon
1 cup of the potato mixture into medium bowl; mash with fork. Return to ingredients in pressure cooker. Add chickpeas and1/4 cup cilantro; mix well. Spoon into serving dish. - Top with sour cream, remaining nuts and remaining cilantro.
Kraft
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