Rockin’ Moroccan Stew

By EdieK

Ingredients

• 2 tsp olive oil
• 1 cup chopped onions
• 1/2 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
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups (packed) chopped kale
• 1/2 cup light coconut milk
• 1/4 cup raisins
• 2 tbsp each light peanut butter (or almond butter) and minced fresh cilantro

Details

Servings 6
Adapted from janetandgreta.com

Preparation

Step 1

Directions

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.

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.

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

Makes 6 servings