Tuesday, February 9, 2010

Rockin' Moroccan Stew

Serves 6

2 T olive oil
1 cup chopped onions
1/2 cup green bell pepper
1 clove garlic, minced
3 cups veggie broth
3 cups peeled, cubed sweet potatoes (butternut squash also works well)
1 can chickpeas, drained & rinsed
1 T lemon juice
2 tsp grated gingerroot
1 tsp each ground cumin, curry powder, ground coriander, chili powder
1/2 tsp salt
1/4 tsp black pepper
2 T each peanut butter & fresh cilantro

*Heat oil in a large, nonstick saucepan over medium-high heat. Add onions, pepper & garlic. Cook to soften, about 3 minutes.
*Add all other remaining ingredients, except peanut butter & cilantro. Bring to boil, reduce heat to low and simmer, covered, for 20 minutes.
*Stir in peanut butter & cilantro. Mix well, simmer for 5 more minutes. Serve hot.

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