| Yield | 6 |
|---|---|
| Recipes | Stews |
| Yield | 6 |
|---|---|
| Recipes | Stews |
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!
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
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 .