Rockin’ Moroccan Stew
Moroccan vegetable stew with sweet potatoes, chickpeas and ginger right out of Africa.
Makes 6 servings
Ingredients
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2 tsp olive oil
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1 cup chopped onions
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½ cup each diced celery and chopped green bell pepper
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1 tsp minced garlic
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2 tsp grated gingerroot
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1 tsp each ground cumin, curry powder, ground coriander and chili powder
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3 cups reduced-sodium vegetable broth
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3 cups peeled, cubed sweet potatoes
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1 can (19 oz/540 ml) no-salt-added diced tomatoes, drained
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1 can (19 oz/540 ml) no-salt-added chickpeas, drained and rinsed
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1 tbsp freshly squeezed lemon juice
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½ tsp salt
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¼ tsp freshly ground black pepper
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¼ cup raisins
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2 tbsp each light peanut butter and minced fresh cilantro
Directions
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.

