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Spiced Moroccan Sweet Potato Stew

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PREP TIME
25 min
COOKING TIME
30 min
TOTAL TIME
55 min
SERVINGS
6 servings
Dinner Moroccan
Spiced Moroccan 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
  • 1/2 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup raisins
  • 2 tablespoons peanut butter
Instructions
1
Place the sweet potatoes in a microwave-safe container and pour just enough of the broth over them. Microwave on high until they're slightly tender, 3 to 5 minutes.
2
Heat a generous amount of olive oil in a large cooking vessel over medium heat. Add the onion, celery, bell pepper, and garlic to the pot and cook while stirring occasionally for 3 to 5 minutes. Add the softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper to the pot. Bring the mixture to a rolling boil, then reduce the heat and cover the vessel. Let it simmer until the vegetables are tender, about 20 minutes.
3
Stir in the raisins and peanut butter to give the soup a boost of flavor, then let it simmer for an additional 5 minutes. Taste and adjust the seasoning as needed to achieve the perfect balance of flavors.