Moroccan Stew with Sweet Potatoes in Peanut Sauce

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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.

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