Moroccan Vegetable Stew with Sweet Potatoes
Prep Time: | 30 Min | Servings: | 6 servings | Difficulty: | Medium |
Ingredients:
- 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
Directions:
- 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.
- Add broth, sweet potatoes, tomatoes, chick peas and spices
- Bring to a boil. Reduce heat to low and simmer covered for 20 minutes.
- Stir in raisins, peanut butter, and cilantro. Mix well and simmer for 5 more minutes. Serve hot.
Notes:
Nutritional information per serving: Protein 8.9g Total fat 5.1g Carbohydrates 44.9g Calories 251 Sodium784mg Cholesterol 0mg