Rockin Moroccan Stew

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3.50 from 4 votes

Rockin Moroccan Stew

Course Main Dish
Cuisine Middle Eastern, Vegan
Servings 6


  • 2 tsp olive oil
  • 1 cup Onions chopped
  • 1/2 cup Celery chopped
  • 1/2 cup Bell Pepper, Green chopped
  • 1 clove garlic minced
  • 3 cups Vegetable Stock
  • 3 cups Sweet Potatoes peeled & cubed
  • 14 oz Tomatoes, Whole, canned drained and chopped
  • 15 oz Garbanzo Beans, canned drained and rinsed
  • 1 tbsp Lemon Juice
  • 2 tsp Ginger Root grated
  • 1 tsp Cumin ground
  • 1 tsp Curry Powder
  • 1 tsp Coriander ground
  • 1 tsp Chili Powder
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 2 cups Kale, Packed chopped
  • 1/2 cup Coconut Milk, Light
  • 1/4 cup Raisins
  • 2 tbsp Peanut Butter or Almond Butter
  • 2 tbsp Cilantro minced


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


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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