Moroccan Vegetable Stew with Turmeric and Cinnamon

By cprzybyl

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Servings: 4
Calories: 329 per serving
Percent from Fat: 12%

Ingredients

• 2 cups vegetable broth
• 1 pound sweet potatoes, scrubbed, cut into 3/4-inch chunks
• 1 yellow bell pepper, seeded, cored and cut into 1/2-inch chunks
• 1 (14.5 oz.) can organic fire roasted diced tomatoes, such as Muir Glen brand, undrained
• 1/3 cup golden or dark seedless raisins
• 1 Serrano chili pepper, seeded, minced
• 1 teaspoon each: turmeric, ground cumin, smoked paprika
• 1/4 teaspoon ground cinnamon
• 1 (8.8 or 10.5 oz.) pouch fully cooked brown rice, heated
• 1/4 cup each: sliced unblanched almonds, toasted, and chopped cilantro

Details

Servings 4
Adapted from chefmd.com

Preparation

Step 1

Combine broth and sweet potatoes in a large saucepan. Cover and bring to a boil over high heat. Reduce heat to medium and simmer 5 minutes. Stir in bell pepper, tomatoes, raisins, chili pepper, turmeric, cumin, paprika and cinnamon. Simmer uncovered 16 to 18 minutes or until vegetables are tender, stirring occasionally.

Ladle stew over rice and top with almonds and cilantro.

Substitutions
For a milder flavor, substitute a jalapeno chili pepper for the Serrano. Mint leaves may replace the cilantro.

Tips
Look for pouches of brown rice such as Uncle Ben's or Trader Joe's brands in the grain and dried pasta section of the supermarket.