Rockin Moroccan Stew



  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 ginger root, cumin, curry powder, coriander and chili powder. Cook for 30 more seconds.

  2. Add broth, sweet potatoes, tomatoes, chickpeas, lemon juice, salt and pepper. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.

  3. Stir in kale, coconut milk, raisins, and peanut butter. Mix well. Simmer for 5 more minutes. Serve hot. Garnish with cilantro.

Recipe Notes

This is a modified version of the recipe from the book “CRAZY PLATES:Low-Fat Food So Good, You’ll Swear It’s Bad For You!” by Janet and Greta Podleski .

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