Rockin Moroccan Stew

Submitted by admin on Mon, 08/17/2009 - 22:28
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Summary

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Description

Moroccan vegetable stew with sweet potatoes, chickpeas, and ginger

This unique recipe came right out of Africa! Say "yes, please" to chickpeas and you can eat to the beat!

Ingredients

  • 2 tsp olive oil

  • 1 cup chopped onions

  • 1/2 cup each diced celery and chipped green bell pepper

  • 1 clove garlic, minced

  • 3 cups vegetable broth

  • 3 cups peeled, cubed sweet potatoes

  • 1 can (14-½ oz) tomatoes, drained and cut up

  • 1 can (15 oz) chickpeas, drained and rinsed

  • 1 Tbsp lemon juice

  • 2 tsp grated gingerroot

  • 1 tsp ground cumin

  • 1 tsp curry powder

  • 1 tsp ground coriander

  • 1 tsp chili powder

  • 1/2 tsp Salt

  • 1/4 tsp black pepper

  • 1/4 cup raisins

  • 2 tbsp light peanut butter

  • 2 tbsp chopped, fresh cilantro

Instructions

Heat olive oil in a large, non-stick saucepan over medium-high heat. Add onions, celery, green pepper, and garlic. Cook and stir until vegetables begin to soften, about 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. Serve hot.

This recipe is from the book CRAZY PLATES:Low-Fat Food So Good, You'll Swear It's Bad For You! by Janet and Greta Podleski .