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Rockin Moroccan Stew

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    Source: www.culinarycafe.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 tsp olive oil

    2. 1 cup chopped onions

    3. 1/2 cup each diced celery and chipped green bell pepper

    4. 1 clove garlic, minced

    5. 3 cups vegetable broth

    6. 3 cups peeled, cubed sweet potatoes

    7. 1 can (14-Â 1/2 oz) tomatoes, drained and cut up

    8. 1 can (15 oz) chickpeas, drained and rinsed

    9. 1 Tbsp lemon juice

    10. 2 tsp grated gingerroot

    11. 1 tsp ground cumin

    12. 1 tsp curry powder

    13. 1 tsp ground coriander

    14. 1 tsp chili powder

    15. 1/2 tsp Salt

    16. 1/4 tsp black pepper

    17. 1/4 cup raisins

    18. 2 tbsp light peanut butter

    19. 2 tbsp chopped, fresh cilantro

    Instructions Jump to Ingredients ↑

    1. 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 .

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