Moroccan Vegetable Stew with Sweet Potatoes

Prep Time: 30 Min Servings: 6 servings Difficulty: Medium


  • 2 tsp Olive oil
  • 1 cup Onions, chopped
  • 1⁄2 cup Celery, diced
  • 1⁄2 cup Green pepper, chopped
  • 1 clove Garlic, minced
  • 3 cup Reduced sodium vegetable broth
  • 3 cup Sweet potatoes, peeled and cubed
  • 1 (19 oz.) Can of tomatoes, drained and quartered
  • 1 (19 oz.) Can of chickpeas, drained and rinsed
  • 1 tbsp Lemon juice
  • 2 tsp Ginger, grated
  • 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 Low fat peanut butter
  • 2 tbsp Fresh cilantro, chopped


  1. Heat olive oil in a large dutch oven over medium-high heat. Add onions, celery, green pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
  2. Add broth, sweet potatoes, tomatoes, chick peas and spices
  3. Bring to a boil. Reduce heat to low and simmer covered for 20 minutes.
  4. Stir in raisins, peanut butter, and cilantro. Mix well and simmer for 5 more minutes. Serve hot.

Nutritional information per serving: Protein 8.9g Total fat 5.1g Carbohydrates 44.9g Calories 251 Sodium784mg Cholesterol 0mg

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