Moroccan Vegetable Stew w/ Sweet Potatoes

Prep time: 30 minutes
Serves: 6

Ingredients:

• 2 tsp olive oil
• 1 cup onions, chopped
• 1⁄2 cup celery, diced
• 1⁄2 cup green pepper, chopped
• 1 clove garlic, minced
• 3 cup reduced sodium vegetable broth
• 3 cup sweet potatoes, peeled and cubed
• 1 (19 oz.) can of tomatoes, drained and quartered
• 1 (19 oz.) can of chickpeas, drained and rinsed
• 1 tbsp. lemon juice
• 2 tsp ginger, grated
• 1 tsp ground 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. low-fat peanut butter
• 2 tbsp. fresh cilantro, chopped

Directions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Add onions, celery, green pepper, and garlic. Cook and stir until for about 3 minutes, until vegetables begin to soften.

2. Add broth, sweet potatoes, tomatoes, chick peas, and spices.

3. Bring to a boil. Reduce heat to low, cover, and let simmer for 20 minutes.

4. Stir in raisins, peanut butter, and cilantro. Mix well and let simmer for about 5 more minutes. Serve hot.

Notes:
Nutritional information per serving: Protein 8.9g Total fat 5.1g Carbohydrates 44.9g Calories 251 Sodium784mg Cholesterol 0mg

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