Moroccan spiced sweet-potato medley

2 teaspoons olive oil
1 medium onion, sliced
2 garlic cloves, crushed with garlic press
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 1/2 pounds sweet potatoes (about 2 medium), peeled and cut into 3/4-inch pieces
1 can (14 1/2 ounces) stewed tomatoes
1 cup bulgur (cracked wheat)
1 can (15 to 19 ounces) garbanzo beans, drained and rinsed
1/2 cup dark seedless raisins
1 cup loosely packed fresh cilantro leaves, chopped
plain low-fat yogurt (optional)
Time: 50 min

1. In nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion and cook, covered, about 8 minutes or until tender and golden, stirring occasionally. Add garlic, coriander, cumin, salt, and ground red pepper, and cook 1 minute, stirring.
2. Add potatoes, tomatoes, bulgur, and 2 1/4 cups water; heat to boiling over medium-high heat. Reduce heat to medium-low; cover and simmer about 20 minutes or until potatoes are fork-tender. Stir in beans, raisins, and cilantro; heat through.