Peanut butter gives this micro-cooked hearty stew a creamy flavor that brings out the sweetness of the carrots, parsnips and garbanzo beans.

Peanutty Vegetable Stew

1 onion, peeled and sliced
1 green bell pepper, seeded and sliced
2 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoon crushed dried coriander
1 1/2 pounds sweet potatoes, peeled and diced
1 pound parsnip, peeled and diced
2 cups sliced carrots
1/2 cup water
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 (15-ounce) can garbanzo beans
1/3 cup creamy peanut butter

1. In a large microwave-safe dish, combine onion, bell pepper, olive oil, cumin and coriander. Microwave, covered, on HIGH for 3 minutes.
2. Add sweet potato, parsnip, carrot, water, garlic powder, salt and cayenne pepper. Stir to coat. Cover and microwave on HIGH for 25 minutes, stirring twice.
3. Drain garbanzo beans, reserving the liquid. Stir beans into the vegetable mixture.
4. In a small bowl, combine peanut butter and the reserved liquid. Stir into the stew. Cover and microwave on HIGH for 3 minutes, or until heated through.

Makes 8 servings.