Moroccan Vegetable Stew with Sweet Potatoes

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:

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.

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