African/Thai Stew, Cold Veggies with Dip

Ranch dip

1 sweet potato (often mislabeled as Yam), cubed

1 small to medium onion, finely chopped

2 teaspoons olive oil (10 mL)

2 teaspoons prepared garlic (10 mL)

2 stalks celery, diced

1 green pepper, chopped (cut and freeze the other half for next time)

3 cups vegetable broth (750 mL)

1 can chunky tomatoes (I use the spicy red pepper variety) (19 oz)

1 can chickpeas, drained (19 oz)

1 teaspoon ground cumin (5 mL)

1 teaspoon ground curry powder (5 mL)

1 teaspoon ground coriander (5 mL)

1 teaspoon chili powder (5 mL)

Fresh ground pepper to taste

1 tablespoon lime juice (5 mL)

2 teaspoons prepared ginger from a jar (30 mL)

1/4 cup sultana raisins (75 mL)

2 tablespoons light peanut butter (30 mL)

2 tablespoons chopped fresh cilantro (30 mL)