Moroccan-Inspired Sweet Potato Stew

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

Step 1

Put the sweet potatoes in a microwave-safe bowl with a little bit of broth and microwave them for about 3 to 5 minutes until they’re just starting to soften. Meanwhile, heat some olive oil in a large pot over medium heat. Toss in the onion, celery, bell pepper, and garlic, and cook everything together for a few minutes until the veggies are soft and fragrant.

Step 2

Add the sweet potatoes to the pot along with the rest of the broth, chickpeas, tomatoes, lemon juice, and all the spices — ginger, cumin, curry powder, coriander, chili powder, plus some salt and pepper. Bring the stew to a boil, then lower the heat, cover the pot, and let it simmer gently for about 20 minutes until all the vegetables are tender.

Step 3

Finally, stir in the raisins and peanut butter and let the stew cook for another 5 minutes so the flavors meld together. Give it a taste and adjust the seasoning if you think it needs a little more kick.