Moroccan Spiced Sweet Potato Medley

2 t. olive oil

1 medium onion, sliced

2 cloves garlic, crushed with press

1 ½ t. ground coriander

1 ½ t. ground cumin

1 t. salt

¼ t. cayenne pepper

1 ½ lb. Sweet potatoes, peeled and cut into ¾ inch slices

1 can dices tomatoes

1 c. bulgur wheat (cracked wheat)

2 ¼ c. water

1 can (15 oz) garbanzo beans

½ c. seedless raisins

In a large skillet or dutch oven, cook onion in olive oil about 8 minutes or until tender and golden. Add remaining spices and cook about 1 minute.

Add potatoes, tomatoes, bulgur wheat and water and heat to boiling. Reduce head and cook for 20 minutes or so, until the sweet potatoes are tender. Stir in garbanzo beans and raisins. Heat through.