Moroccan Sweet Potato Stew

A perfect blend of rich sweet potato stew with a kick of curry powder and ginger plus the crunch of peanuts.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 252 Calories

Ingredients

• 1 tablespoon lemon juice
• 2 tablespoons peanut butter
• 1 cup chopped onion
• 2 teaspoons olive oil
• 1 stalk celery, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon curry powder
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 teaspoon ground coriander
• 1 clove garlic, minced, or more to taste
• 1 (15 ounce) can chickpeas, drained and rinsed
• 2 teaspoons fresh grated ginger
• 3 cups peeled and cubed sweet potatoes
• 3 cups vegetable broth, divided
• 0.5 teaspoon salt
• 0.5 cup raisins
• 0.25 teaspoon pepper
• 0.5 cup chopped red bell pepper

Recipe Instructions

Step 1

Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes.

Step 2

Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes.

Step 3

Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.