Rockin' Moroccan Stew - 2.8

Being in a themed potluck group, I’ve had opportunity to try a lot of foods that I would never otherwise give a chance.  And some of them have been wonderful.  This is one that I was truly surprised to enjoy.  I am excited to be able to offer guests a curry dish –and to enjoy it right alongside them. (Living alone, it’s also a recipe to make sparingly.  It’s a big recipe and there is a lot to get through.  I was happy to have the exact right company to whom i could serve something Mediterranean.)

Rockin’ Moroccan Stew

2 tsp oil of your choice

½ cup chopped onion 
1 ½ cups each diced celery and chopped bell pepper
3 cups cubed sweet potatoes (About 1 medium)
2 cloves garlic, minced
2 tsp grated gingerroot
2 tsps each of ground cumin, curry powder, 1 tsp of chili powder, and ½ tsp cayenne. (I’m usually out of something.  The most frequent mix is 2 tsp chili, 2 tsp curry, ½ tsp cayenne).)
3 cups broth
1 can (28 oz) diced tomatoes, drained
1 can (19 oz) chickpeas, drained and rinsed
1 Tbsp lime juice
1 tsp salt 
2 tsp black pepper
¼ cup almond butter (Or natural peanut butter.)
raisins and plain yogurt

1. Heat oil in a large saucepan over medium heat. Add onion, celery, green pepper, sweet potato, garlic and ginger. Cook and stir until vegetables begin to soften, about 3 minutes, adding the spices in the last minute or so of cooking.

2. Add all remaining ingredients (broth through black pepper) except peanut butter. Bring to a rolling boil. Reduce heat to low and simmer, covered, for 20 minutes, or until the sweet potato chunks are done.

3. Ladle a cup or so of the hot broth into a bowl, and whisk in the peanut butter until well blended. Add it to the soup, and simmer all for 5 more minutes. Serve hot with a handful of raisins, and a dollop of yogurt.

The woman who gave me the recipe suggested giving it more time to let the flavours mellow... i.e. – serve it on the 2nd day.  And I agree.  However, on instances when it’s served first day, it’s still pretty tasty.