Rockin' Moroccan Stew

Name: Rockin' Moroccan Stew
Cuisine: African, Moroccan
Ingredients: 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; 1 tsp coriander; 1 tsp curry; 1 tsp 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; 1 can (19 oz/540 mL) no-salt-added chickpeas, drained and rinsed; 1 tbsp freshly squeezed lemon juice; ½ tsp salt; ¼ tsp black pepper; 2 cups (packed) chopped kale; ½ cup light coconut milk; ¼ cup raisins; 2 tbsp each light peanut butter (or almond butter) and minced fresh cilantro

3 steps

Moroccan vegetable stew with sweet potatoes, chickpeas and ginger

Updated at: Thu, 16 May 2024 17:27:26 GMT

Ingredients

6 servings

2 tspolive oil

1 cuponions

½ cupcelery

1 tspminced garlic

2 tspgingerroot

grated

1 tspground cumin

1 tspcoriander

1 tspcurry

1 tspchili powder

3 cupsreduced-sodium vegetable broth

3 cupssweet potatoes

peeled, cubed

1 x 19 ozno-salt-added diced tomatoes

can

1 x 19 ozno-salt-added chickpeas

can, drained and rinsed

1 Tbspfreshly squeezed lemon juice

½ tspsalt

¼ tspblack pepper

2 cupskale

packed, chopped

½ cuplight coconut milk

¼ cupraisins

2 Tbsplight peanut butter

or almond butter

fresh cilantro

minced

Instructions

Step 1

Heat olive oil in a large pot over medium-high heat. Add onions, celery, green pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes. Add gingerroot, cumin, curry powder, coriander and chili powder. Cook for 30 more seconds.

Step 2

Add broth, sweet potatoes, tomatoes, chickpeas, lemon juice, salt and pepper. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.

Step 3

Stir in kale, coconut milk, raisins, peanut butter and cilantro. Mix well. Simmer for 5 more minutes. Serve hot.

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