Savory Sweet Potato Stew with a Moroccan Twist

Ingredients

• 3 cups of sweet potatoes, peeled and cut into cubes
• 3 cups of vegetable broth, separated into portions
• 2 teaspoons of olive oil
• 1 cup of onion, finely chopped
• 1 stalk of celery, chopped
• ½ cup of red bell pepper, chopped
• 1 clove of garlic, minced (adjust to personal preference)
• 1 can (15 ounces) of chickpeas, rinsed and drained
• 1 can (14.5 ounces) of diced tomatoes, drained
• 1 tablespoon of freshly squeezed lemon juice
• 2 teaspoons of freshly grated ginger
• 1 teaspoon of ground cumin
• 1 teaspoon of curry powder
• 1 teaspoon of ground coriander
• 1 teaspoon of chili powder
• ½ teaspoon of salt
• ¼ teaspoon of pepper
• ½ cup of raisins
• 2 tablespoons of creamy peanut butter

Step 1

In a microwave-safe bowl, place the sweet potatoes and drizzle a bit of broth over them. Pop it in the microwave until they are just starting to soften, usually around 3 to 5 minutes.

Step 2

Meanwhile, in a soup pot over medium heat, warm up some olive oil. Toss in the onion, celery, bell pepper, and garlic. Let them cook and infuse their flavors for 3 to 5 minutes.

Step 3

Once the sweet potatoes are slightly softened, add them to the pot along with the rest of the broth, chickpeas, tomatoes, a splash of lemon juice, a hint of ginger, a sprinkle of cumin, curry powder, coriander, chili powder, and a pinch of salt and pepper. Let everything come to a gentle boil, then lower the heat, cover the pot, and let the soup simmer until the veggies are tender, which usually takes about 20 minutes.

Step 4

Just before serving, stir in some plump raisins and a dollop of peanut butter, allowing them to meld with the flavors for an additional 5 minutes. Taste and adjust the seasonings if needed.