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While baby sleeps…Rockin’ Moroccan Stew

June 25, 2013
Rockin Moroccan Stew
While my new baby girl (six weeks old) sleepily swings away, I thought I’d take the opportunity (a rare moment when my arms are not baby-filled) to post this hearty vegetarian dish by the Looneyspoons ladies, Greta and Janet Podleski. My friend Vani turned me on to this delicious (and pretty healthy) stew and this recipe is staying in the ‘keep’ pile for sure.
Baby girl

Ingredients:

2 tsp olive oil
1 cup chopped onions
1/2 cup each diced celery and chopped green bell pepper
1 tsp minced garlic
2 tsp grated ginger root
1 tsp each ground cumin, curry powder, ground coriander and chili powder
3 cups reduced-sodium vegetable broth
3 cups peeled, cubed sweet potatoes
1 can (19 oz/540 mL) no-salt-added diced tomatoes, drained
1 can (19 oz/540 mL) no-salt-added chickpeas, drained and rinsed
1 Tbsp freshly squeezed lemon juice
1/2 tsp salt
1/4 tsp black pepper
1/4 cup raisins
2 Tbsp each light peanut butter (I add an extra Tbsp or two of the peanut butter) and minced fresh cilantro

Directions:

Heat olive oil in a large pot over medium-high heat. Add onions, celery, green pepper and garlic. Cook and stir until the vegetables begin to soften, about three minutes. Add ginger root, cumin, curry powder, coriander and chili powder. Cook for 30 more seconds.

Add all the remaining ingredients, except the raisins, peanut butter and cilantro. Bring to a boil. Reduce the heat to low and simmer, covered, for 20 minutes.

Stir in raisins, peanut butter and cilantro. Mix well. Simmer for five more minutes. Serve hot.

Makes 6 servings.

Enjoy!

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From → Baby, Casserole, Recipes

One Comment
  1. Looks delicious (how did I only see this now?!)

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