Rockin' Moroccan Stew Recipe

Makes 6 servings
Recipe from Crazy Plates. Recipe analysis in cookbook says: 251 calories, 5.1 g, fat, 8.9 g protein, 44.9 g carbohydrates, 4.3 g fiber, 784.5 mg sodium. This analysis is calculated with regular peanut butter instead of light. So overall calorie and fat count lower with light and natural peanut butter.


Ingredients

2	tsp olive oil
1	cup onions, chopped
1/2	cup celery, diced
1/2	cup green bell pepper, diced
1	clove garlic, minced
3	cups vegetable broth
3	cups sweet potatoes, cubed
19	oz tomatoes, canned
19	oz peas, chickpeas, canned, drained and rinsed
1	tbsp lemon juice
2	tsp ginger, fresh, grated
1	tsp 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
2	tbsp peanut butter, light, smooth

Directions

1. 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.
   
   
2. Add all remaining ingredients, except raisins, peanut butter and cilantro. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.
   
   
3. Stir in raisins, peanut butter, and cilantro. Mix well. Simmer for 5 more minutes. Serve hot.