Potato Recipe • 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.

Ingredients

• 3 cups peeled and cubed sweet potatoes
• 3 cups vegetable broth, divided
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 stalk celery, chopped
• ½ cup chopped red bell pepper
• 1 clove garlic, minced, or more to taste
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 tablespoon lemon juice
• 2 teaspoons fresh grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ cup raisins
• 2 tablespoons peanut butter

Cooking Directions

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

Nutrition Facts

• calories251.6
• carbohydrateContent45.4 g
• fatContent5.5 g
• fiberContent7.3 g
• proteinContent6.9 g
• saturatedFatContent0.9 g
• sodiumContent745 mg
• sugarContent16.5 g