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
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 and 1/4 cup cilantro; mix well. Spoon into serving dish.
-
Top with sour cream, remaining nuts and remaining cilantro.
Source:- Cosorithis