Rockin’ Moroccan Stew

Moroccan vegetable stew with sweet potatoes, chickpeas and ginger right out of Africa.

Makes 6 servings




  • 2 tsp olive oil

  • 1 cup chopped onions

  • ½ cup each diced celery and chopped green bell pepper

  • 1 tsp minced garlic

  • 2 tsp grated gingerroot

  • 1 tsp each ground cumin, curry powder, ground coriander and chili powder

  • 3 cups reduced-sodium vegetable broth

  • 3 cups peeled, cubed sweet potatoes

  • 1 can (19 oz/540 ml) no-salt-added diced tomatoes, drained

  • 1 can (19 oz/540 ml) no-salt-added chickpeas, drained and rinsed

  • 1 tbsp freshly squeezed lemon juice

  • ½ tsp salt

  • ¼ tsp freshly ground black pepper

  • ¼ cup raisins

  • 2 tbsp each light peanut butter and minced fresh cilantro





1.  Heat olive oil in a large pot over medium-high heat. Add onions, celery, green pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes. Add gingerroot, cumin, curry powder, coriander and chili powder. Cook for 30 more seconds.


2.  Add all remaining ingredients, except raisins, peanut butter and cilantro. Bring to a boil. Reduce heat to low and simmer covered for 20 minutes.


3.  Stir in raisins, peanut butter and cilantro. Mix well. Simmer for 5 more minutes. Serve hot.



                    Per serving: 253 Calories; 5.3g Total Fat 0.8g Saturated Fat; 8g Protein,;

                    44g Carbohydrate; 6.9g Fiber; 0mg Cholesterol; 355 mg Sodium.

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