Joanna's Rockin' Moroccan Stew

INGREDIENTS

  • 2 tsp olive oil

  • 1 cup chopped onions

  • 1/2 cup diced celery

  • 1/2 cup chopped red pepper

  • 1 tsp minced garlic

  • 2 tsp grated ginger root

  • 1 tsp ground cumin

  • 1 tsp curry powder

  • 1 tsp coriander

  • 1 tsp chili powder

  • 3 cups vegetable broth (or chicken broth)

  • 3 cups peeled and cubed sweet potatoes

  • 19 oz can diced tomatoes

  • 19 oz can chick peas, drained and rinsed

  • 1 tbsp freshly squeezed lemon juice

  • 1/4 cup raisins

  • 2 tbsp fresh chopped cilantro (leave this out if you’re making for Tim)

  • 2 tbsp peanut butter

INSTRUCTIONS

  1. Heat olive oil in large pot over medium-high heat. Add onions, celery and peppers. Sauté until veggies begin to soften, about 3 minutes. Add garlic, ginger and spices, cooke for another 30 seconds, until fragrant.

  2. Add broth, sweet potatoes, tomatoes, chickpeas and lemon juice. Bring to boil. Reduce heat to low and simmer covered for 20 minutes, or until sweet potatoes are cooked through.

  3. Stir in raisins, cilantro and peanut butter. Serve hot. Especially yummy with naan bread and cucumber salad.

NOTE:

To make this in a large crockpot, double the recipe. Follow step 1 as above, and move to crockpot during step 2. Cook on low for 6 to 8 hours. Step 3 as above.

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