Serves four to five)(1) 1 teaspoon vegetable oil(2) 1 small onion, chopped(3) 1 large sweet potato, peeled and diced(4) 1 lb African white yam, peeled and diced(5) 1 clove garlic, minced(6) 4 cups chicken broth(7) 1 teaspoon dried thyme(8) 1/2 teaspoon ground cumin(9) 1 cup chunky salsa(10) 1 can garbanzo beans, drained(11) 1 cup diced zucchini
Preparation and Cooking:
Heat oil in a stockpot over medium
heat. Saute onion, African yam, sweet potato, and
garlic until onion is soft. Turn down
heat if necessary to prevent burning.
Stir in the chicken broth, thyme and
cumin. Bring to a boil, cover and simmer
for about 15 minutes. Stir in salsa,
garbanzo beans and zucchini. Simmer until
tender, about 15 minutes.
Serve hot with pita chips and green salad.
Bon appétit!
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