Rockin' Moroccan Stew

Have I ever told you how much I adore this tasty vegetarian stew? A lot. Really a lot. As in "I love it so much that I've been making it for ten years." I hope my kids love it equally someday when they will eat mixed-together foods. (sigh)

Rockin' Moroccan Stew
Serves 6

Ingredients:

• 2 tsp olive oil
• 1 cup chopped onions
• 1/2 cup each diced celery and chipped green bell pepper
• 1 clove garlic, minced


• 3 cups vegetable broth
• 3 cups peeled, cubed sweet potatoes
• 1 can (14-½ oz) tomatoes, drained and cut up
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp lemon juice
• 2 tsp grated gingerroot
• 1 tsp ground cumin
• 1 tsp curry powder
• 1 tsp ground coriander
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper

• 1/4 cup raisins or currants
  
• 2 tbsp peanut butter
• 2 tbsp chopped, fresh cilantro

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 more minutes. Serve hot.

NOTES: This is a very forgiving recipe, so don't sweat it if you're missing one or two ingredients. (Although the sweet potatoes, tomatoes and chickpeas are central.) It took me a few times to figure out that the can of tomatoes I usually buy is twice as large as the recipe calls for, so you might want to check that. I don't care for cilantro, so I always leave that out. Nice with rice or pita bread on the side.