Vegan Moroccan StewSubmitted by: LEONALIONESS
IntroductionThis recipe is super easy, don't get bogged down on exact measurements. This dish is even better the 2nd and 3rd day after it's made. This recipe is super easy, don't get bogged down on exact measurements. This dish is even better the 2nd and 3rd day after it's made.
2 tsp extra virgin olive oil
1 cup chopped onions
½ cup each diced celery and chopped green bell pepper
2 cloves garlic, minced or sliced thinly
3 cups vegetable broth
3 cups peeled, cubed sweet potatoes
1 can 15oz diced tomatoes
1 can 15 oz chickpeas, drained and rinsed
1 Tbsp lemon juice
2 tsp grated ginger root
1 tsp each ground cumin, curry powder, ground coriander, and chili powder.
½ tsp ground pepper
¼ cup raisins
2 Tbsp each natural peanut butter and chopped, fresh cilantro
-Heat olive oil in a large, non-stick saucepan over medium-high heat. Add onions, celery, green pepper, and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
-Add all remaining ingredients, except raisins, peanut butter, and cilantro. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.
-Stir in raisins, peanut butter, and cilantro. Mix well. Simmer for 5 minutes. Serve hot over rice or grain of choice.
Number of Servings: 8
Recipe submitted by SparkPeople user LEONALIONESS.