Wednesday, April 13, 2011

Vegetarian Recipe: Rockin Moroccan Stew

{Photo from here.}

Our vegetarian-friend introduced this stew to us a few months ago. I made it this week and was reminded of how delicious it is! Even my husband, who is usually picky about sweet potatoes, loves this meal. It’s a great Lenten recipe to try during these last days of Lent...

Rockin Moroccan Stew
2 tsp olive oil
1 cup chopped onions
1/2 cup each diced celery and chipped green bell pepper
1 clove garlic, minced
3 cups vegetable broth
3 cups peeled, cubed sweet potatoes
1 can (14-½ oz) tomatoes, drained and cut up
1 can (15 oz) chickpeas, drained and rinsed
1 Tbsp lemon juice
2 tsp grated gingerroot
1 tsp ground cumin
1 tsp curry powder
1 tsp ground coriander
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup raisins
2 tbsp light peanut butter
2 tbsp 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 5 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 more minutes. Serve hot.

I omitted the raisins because I didn’t have them. Also, I doubled the amount of peanut butter and cilantro, and if you like these flavors, then I recommend doing this! This stew tastes wonderful served over brown rice.

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