Moroccan Stew is a staple in our household as soon as the weather starts to turn crisp. We love making large batches to eat over several days when schedules get busy and there isn’t time to cook every evening.
Servings: 6 full bowls or 8 small bowls. (Suggestion: make a double batch and freeze portions for effortless future meals).
Ingredients
- 2 tsp extra-virgin olive oil
- 1 cup yellow onions, chopped
- ½ cup diced celery
- ½ cup diced green bell pepper
- 1 tsp fresh minced garlic
- 3 cups filtered water (or organic vegetable broth)
- 3 cups sweet potato, peeled and cubed
- 1 can (540 ml) organic diced tomatoes (or fresh tomatoes in summer)
- 1 can (540 ml) organic chickpeas (rinsed and drained)
- 1 tbsp fresh lemon juice
- 2 tsp freshly grated ginger
- 1 tsp ground cumin
- 1 tsp curry powder
- 1 tsp ground coriander
- ½ tsp unrefined sea salt
- ¼ cup organic raisins (optional for sweet depth)
- 2 tbsp organic natural peanut butter or almond butter
- ½ tsp dried red chili flakes (optional to taste)
- Fresh chopped cilantro for garnish
Directions
- Heat olive oil in a large saucepan over medium heat. Add onions, celery, green pepper, and minced garlic. Sauté for 5 minutes until vegetables begin to soften.
- Add cubed sweet potatoes, filtered water, diced tomatoes, chickpeas, lemon juice, grated ginger, cumin, curry powder, coriander, salt, and chili flakes.
- Bring to a boil, then reduce heat to low, cover with lid, and simmer for 20 minutes until sweet potatoes are fork-tender.
- Stir in organic peanut/almond butter and raisins. Stir thoroughly to create a rich, velvety sauce and simmer uncovered for another 5 minutes.
- Ladle into bowls, garnish generously with fresh cilantro, and serve warm!
