Rockin’ Moroccan Stew




2 tsp olive oil

1 c chopped onion

1 c diced celery

1 c  chopped green pepper

1 clove garlic, minced

3 c low sodium vegetable broth

3 c unpeeled, cubed sweet potatoes

1 14oz can diced or stewed tomatoes, with juice

1 14 oz can garbanzo beans, drained and rinsed

Juice of one lemon or 2 T refrigerated lemon juice

2 tsp grated fresh ginger

1 tsp cumin

1 tsp curry

1 tsp ground coriander

1 tsp chili powder

1 tsp black pepper

1 c raisins

2 T natural peanut butter

2 T chopped fresh cilantro

Heat oil in a heavy, large pot. Add onions, celery and green pepper and saute over medium-high heat. Cook and stir until veggies begin to soften; add garlic. Continue cooking another couple minutes until veggies are translucent. Add all remaining ingredients except raisins, peanut butter and cilantro. Bring to a boil, then reduce heat and simmer covered about 20 minutes. Stir in raisins, peanut butter and cilantro. Mix well, then simmer for another 5 minutes to blend flavors. Serve hot.

Nutrition Facts Per Serving:

Calories 236, Fat 4g, Saturated fat 0.5 g, Carbohydrates 46g, Fiber 7g, Protein 6g, Sodium 360mg

This recipe is vegan and gluten free; even die hard meat eaters find this a delicious and satisfying meal.

Tip of the day

A better-for-you brew. Get some calcium along with your morning caffeine boost. Make or order your coffee, latte, or cappuccino with fat-free or low-fat milk.

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