MOROCCAN SWEET POTATO STEW

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Moroccan Sweet Potato Stew image

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

Provided by Carrie Sublett

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 19

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

Steps:

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

Nutrition Facts : Calories 251.6 calories, Carbohydrate 45.4 g, Fat 5.5 g, Fiber 7.3 g, Protein 6.9 g, SaturatedFat 0.9 g, Sodium 745 mg, Sugar 16.5 g

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