Moroccan Stew

1 cup chopped onions

1/2 cup diced celery

1/2 cup chopped green bell pepper

1 clove garlic, minced

3 cups vegetable broth

3 cups peeled and cubed sweet potatoes

One 14 1/2-ounce can chopped tomatoes, drained

One 15-ounce can chickpeas, drained and rinsed

1 tablespoon freshly squeezed lemon juice

2 teaspoons grated gingerroot

1 teaspoon ground cumin

1 teaspoon curry powder

1 teaspoon ground coriander seed

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup golden raisins

2 tablespoons creamy peanut butter

2 tablespoons chopped fresh cilantro