I just had this for dinner tonight and it was fantastic! If you don't know what kind of flavor profile Moroccan food is, just imagine all your favorite flavors together on one plate. The spice mixture alone contains chili powder, cumin, coriander, curry, and ginger. The main components include sweet potatoes, garbanzo beans, tomatoes, peppers, and raisins. Add in a little peanut butter and cilantro at the end and you have a modest but exotic dish that is easy to make and even easier to love. This stew is spicy (not hot), sweet, savory, filling, and very nutritious. It tastes good any time of year, but especially in the winter when a warm stew hits the spot.
Rockin Moroccan Stew (adapted from "Crazy Plates" cookbook)
2 tsp olive oil
1 onion, chopped
1 green pepper, chopped
2 stocks of celery, chopped
1 clove garlic, minced
3 cups vegetable broth
3 cups of peeled, cubed sweet potato
1 15 oz can of diced tomatoes
1 15 oz can of garbanzo beans, rinsed and drained
1 TBSP lemon juice
2 tsp grated gingerroot
1 tsp each cumin, chili powder, coriander, and curry powder
1/2 tsp salt
1/4 tsp pepper
1/4 cup raisins
2 TBSP peanut butter
1/4 cup chopped fresh cilantro
Heat olive oil in pan. Add onions, celery, green pepper, and garlic and cook until vegetables begin to soften (3-5 minutes). Add all remaining ingredients except raisins, peanut butter and cilantro. Bring to a boil. Reduce heat to low and simmer, covered for 20 minutes. Stir in raisins, peanut butter, and cilantro and cook for an additional 5 minutes. Serve hot alone or over couscous, rice, or quinoa. YUM!
