Moroccan Stew
This is a long time recipe for me and we just love it in our home. In fact I made it just yesterday. I just love the warm and spicy taste. Make a big pot of this stew, it won't stick around for long.
This stew also freezes well too.
Ingredients
2 tsp. olive oil
1 cup chopped onions
½ cup each diced celery and
green pepper
1 tsp minced garlic
3 cups filtered water
3 cups cubed sweet potato
1 can diced organic tomatoes
540 ml – fresh in summer time
1 can chickpeas 540 ml or
dried soaked and boiled (beans of your choice, I like to use black beans)
1 tbsp lemon juice
2 tsp grated ginger
1 tsp each, ground cumin,
curry powder, coriander
½ tsp Salt
¼ cup raisins (optional)
2 tbsp Organic peanut butter
½ tsp dried hot chili
(optional or to taste)
Chopped fresh cilantro as a
garnish
Directions
Heat olive oil in a large
sauce pan over medium heat. Add onions,
celery, peppers and garlic. Cook and
stir until vegetables begin to soften.
Add all remaining
ingredients, except raisins, peanut butter and cilantro.
Bring to a boil and reduce
heat, simmer covered for 20 minutes
Stir in raisins and peanut
butter Mix. Simmer for another 5
minutes.
Garnish with cilantro and
serve.
Suggestion: Change if up
with creative veggies and make it your own
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