Cooked - Rockin' Moroccan Stew (Looneyspoons collection)

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Rockin' Moroccan Stew (Looneyspoons collection)

6.0

2 tsp olive oil

1 cup chopped onions

½ cup each diced celery and chopped green bell pepper

1 tsp minced garlic

2 tsp grated gingerroot

1 tsp each ground cumin, curry powder, ground coriander and chili powder

3 cups reduced-sodium vegetable broth

3 cups peeled, cubed sweet potatoes

1 can (19 oz/540 mL) no-salt-added diced tomatoes, drained

1 can (19 oz/540 mL) no-salt-added chickpeas, drained and rinsed

1 tbsp freshly squeezed lemon juice

½ tsp salt

¼ tsp freshly ground black pepper

¼ cup raisins

2 tbsp each light peanut butter and minced fresh cilantro

Heat olive oil in a large pot over medium-high heat.
Add onions, celery, green pepper and garlic. Cook, stirring until vegetables begin to soften, about 3 minutes.
Add gingerroot, cumin, curry powder, coriander and chili powder. Cook for 30 more seconds.
Add all remaining ingredients, except raisins, peanut butter and cilantro. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
Stir in raisins, peanut butter and cilantro. Simmer for 5 more minutes. Serve hot.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥘Stew

Cuisine🇲🇦Moroccan

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 40m

Created 70 weeks ago

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