Moroccan Stew with Sweet Potatoes in Peanut Sauce
From Food for Thought—Healing Foods to Savor, 2nd ed, 2012
- 1 tbsp extra virgin olive oil
- 1 cup chopped onion
- ½ cup chopped celery*
- 1 4-oz jar pimientos
- 4-5 cloves garlic, minced
- 1 15-oz. can chicken or vegetable broth
- 4 cups peeled sweet potatoes, cut into ½-inch cubes
- 1 29-oz. can diced tomatoes (include juice)
- 2 15-oz. cans garbanzo beans (chickpeas), drained
- 1 tbsp. lemon or lime juice
- 1 tbsp. grated gingerroot
- 1 tsp. ground cumin
- 1 tsp. curry powder
- 1 tsp. chili powder
- ½ tsp. salt
- ¼ tsp. black pepper (optional)
- ½ cup raisins
- 4 tbsp. peanut butter
- ½ cup chopped fresh cilantro
Heat olive oil in a large pot over medium-high heat. Add onions, celery, pimientos (or 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 more minutes. Serve hot.
Makes about 9 cups. Each cup provides about 270 calories, 11 g protein, 45 g carbohydrate, 8 g fiber, 8 g fat (1.5 g sat), 0 mg cholesterol, 630 mg sodium, 740 mg potassium, 110 mg calcium, 75 mg magnesium.