Rockin Moroccan Stew
Rockin Moroccan Stew
Servings 6
Ingredients
- 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
Instructions
- 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.
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 .
