Moroccan Stew
2 sweet potatoes peeled and diced
3 stalks celery sliced
1 medium onion diced
2 cups carrots chopped
2 (14 oz.cans) diced tomatoes or 3 cup fresh tomatoes with juice
2 (14 oz.cans) vegetable broth
1 (15 oz.) can chick peas (garbanzo beans)
2 tablespoons ginger minced
2 cloves chopped garlic
1 teaspoon each cumin, curry powder, coriander, chili powder
2 tablespoons organic peanut butter
1/2 cup chopped fresh cilantro
1/2 cup raisins
Mix all ingredients except chick peas, peanut butter, raisins and cilantro. Cook in crock pot on high for 5 to 6 hours. 30 minutes before it is finished add the chick peas, peanut butter, raisins and cilantro. Serve with naan or pita on the side if desired.
If you do not have a crock pot, cook on stove until vegetables are tender about 45 minutes.
SO HOW'D IT GO?
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