| | Directions | | Heat olive oil in a large, non-stick saucepan over medium-high heat. Add onions, celery, green pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes. Add all remaining ingredients except raisins, peanut butter and cilantro. Bring to a boil. Reduce heat to low and simmer covered, for 20 minutes. Stir in raisins, peanut butter and cilantro. Mix well. Simmer for 5 minutes longer. Serve hot. |
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| Ingredients | | - |  | 2 teaspoons olive oil |
| - | | 1 cup chopped onions |
| - | | 1/2 cup celery |
| - | | 1/2 cup chopped green pepper |
| - | | 1 clove garlic, minced |
| - | | 3 cups vegetable broth |
| - | | 3 cups peeled, cubed sweet potatoes |
| - | | 1 can tomatoes, drained and cut up (14 1/2 ounce can) |
| - | | 1 can chickpeas, drained and rinsed (15 ounce can) |
| - | | 1 tablespoon Lemon Juice |
| - | | 2 teaspoons grated ginger root |
| - | | 1 teaspoon ground cumin |
| - | | 1 teaspoon curry powder |
| - | | 1 teaspoon ground coriander |
| - | | 1 teaspoon chili powder |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon black pepper |
| - | | 1/4 cup raisins |
| - | | 2 tablespoons light peanut butter |
| - | | 2 tablespoons chopped fresh cilantro |
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