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Moroccan Vegetable Stew 2 Recipe

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
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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