Hearty Moroccan Stew with Sweet Potatoes

Ingredients 0/19

Directions

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 soften just a bit. Meanwhile, heat some olive oil in a large pot over medium heat. Toss in the onion, celery, bell pepper, and garlic, and cook, stirring now and then, until everything is softened and fragrant, about 3 to 5 minutes. Add the partially cooked sweet potatoes along with the rest of the broth, chickpeas, tomatoes, lemon juice, and all the spices — ginger, cumin, curry powder, coriander, chili powder, plus salt and pepper. Bring the whole thing to a boil, then lower the heat, cover, and let it simmer gently until all the veggies are tender, about 20 minutes. Finally, stir in the raisins and peanut butter, and let it cook for another 5 minutes so the flavors blend together nicely. Taste and adjust the seasoning if you feel it needs a little something extra.