Natural Health Therapies
Cook once and eat twice or even three times.
Moroccan Stew is a staple in our house as soon as the weather starts to turn cold. We love to eat it over several days as our schedules get busy in the fall and we don’t have time to cook every evening when we get home from work. Hope you enjoy this great warming dish that can fill in the gaps in your weekly meals.
Servings 6 full bowls or 8 small bowls (suggestion make a double batch and freeze for another night of eating)
Ingredient
2 tsp. olive oil
1 cup chopped onions
½ cup each diced celery and green pepper
1 tsp minced garlic
3 cups filtered water
3 cups cubed sweet potato
1 can diced organic tomatoes 540 ml – fresh in summer time
1 can chickpeas 540 ml or dried soaked and boiled or pressure cooked
1 tbsp lemon juice
2 tsp grated ginger
1 tsp each, ground cumin, curry powder, coriander
½ tsp Salt
¼ cup raisins (optional)
2 tbsp Organic peanut butter or almond butter
½ tsp dried hot chili (optional or to taste)
Chopped fresh cilantro as a garnish
Heat olive oil in a large saucepan over medium heat. Add onions, celery, peppers and garlic. Cook and stir until vegetables begin to soften.
Add all remaining ingredients, except raisins, peanut butter and cilantro.
Bring to a boil and reduce heat, simmer covered for 20 minutes
Stir in raisins and peanut butter Mix. Simmer for another 5 minutes.
Garnish with cilantro and serve.
Suggestion: Change if up with creative veggies and make it your own
