Moroccan Sweet Potato Stew The Best Recipes

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Moroccan Sweet Potato Stew

"A perfect blend of rich sweet potato stew with a kick of curry powder and ginger plus the crunch of peanuts."

Ingredients :

• 3 cups peeled and cubed sweet potatoes
• 3 cups vegetable broth, divided
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 stalk celery, chopped
• 1/2 cup chopped red bell pepper
• 1 clove garlic, minced, or more to taste
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 tablespoon lemon juice
• 2 teaspoons fresh grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup raisins
• 2 tablespoons peanut butter

Instructions :

Prep : 25M	Cook : 6M	Ready in : 55M

• Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes.
• Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes.
• Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.

Notes :

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