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Morroccan
Stew 2
Victoria Times Colonist newspaper
- 2 tsp olive oil
- 1 cup onions, chopped
- ½ cup celery, diced
- ½ cup green pepper, chopped
- 1 clove garlic, minced
- 3 cups vegetable broth
- 3 cups sweet potatoes, peeled & chopped
- 1 14oz can chick peas, drained & rinsed
- 1 Tbsp lemon juice
- 2 tsp ginger, grated
- 1 tsp ground cumin
- 1 tsp curry powder
- 1 tsp ground coriander
- 1 tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup raisins
- 2 Tbsp peanut butter
- 2 Tbsp fresh cilantro, chopped
Heat olive oil in a large, non-stick saucepan over medium-high heat.
Add onions, celery, green pepper & garlic.
Cook & stir until vegetables begin to soften, about 3 minutes.
Add all remaining ingredients, except raisins, peanut butter &
cilantro.
Mix well & simmer for 5 more minutes.
Mix in final ingredients & serve hot.
Serves 6
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