Tuesday, October 13, 2015

Rockin Moroccan Stew

2 tsp olive oil
1 cup chopped onions
1/2 cup each of diced celery and chopped green bell pepper (I only had orange for the dish pictured!)
1 clove garlic, minced
3 cups vegetable broth
3 cups peeled, cubed sweet potatoes
1 can (19oz) diced tomatoes, drained
1 can (19 oz) drained and rinsed chickpeas
1 tbsp lemon juice
2 tsp grated fresh ginger
1 tsp each of ground cumin, curry powder, ground coriander, and chili powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup raisins (I didn't have any so I used dried cranberries)
2 tbsp each light peanut butter, and chopped fresh cilantro
  • Heat olive oil in a large Dutch oven over medium high heat.  Add onions, celery, green pepper, and garlic.  Cook and stir until vegetables begin to soften (approx. 3 minutes)
  • Add all remaining ingredients, except raisins, peanut butter and cilantro.  Bring to a boil.  Reduce heat to low and simmer, covered, for 20 minutes.
  • Stir in raisins, peanut butter and cilantro.  Mix well.  Simmer for 5 more minutes.
  • ENJOY!    
Recipe found here: http://thestimpsonsoupkitchen.blogspot.ca/2013/02/rockin-moroccan-stew.html

I also added some leftover diced butternut squash with the sweet potato…so good!

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