Moroccan stew

1 likes 0 comments Recipe by Kelly Barton

Ingredients

2 tsp olive oil
1 cup chopped onion
1/2 cup each diced celery and chopped red, yellow or orange bell pepper
1 clove garlic minced
3 cups chicken broth
3 cups peeled, cubed yams (or sweet potatoes)
1 28oz can diced tomatoes
1 19oz can chickpeas, drained and rinsed
1 tbsp lemon juice
2 tsp grated ginger root
1 tsp each of ground cumin, curry powder, ground coriander, and chilli powder
1/2 tsp salt
1/4 tsp pepper
fresh spinach (as much as you want in stew)
1/4 cup raisins
2 tbsp each peanut butter and chopped fresh cilantro

Directions

1. Heat oil in a large pot over med-high heat. Add onions, celery, peppers and garlic. Cook and stir until veggies soften about 3 mins.

2. All all remaining ingredients, except for raisins, spinach, peanut butter and cilantro. Bring to a boil and then reduce heat to low and simmer covered for 20 mins.

3. Stir in raisins, spinach, peanut butter and cilantro. Mix well. Simmer for 5 mins and serve hot. I served over basmati rice made with chicken broth. Yummy!!

4. This would also be good with cauliflower, carrots, beans, ground sausage, etc etc etc

main courses December 12, 2017 20:35