Moroccan Vegetarian Stew

Ingredients:

• 2 tsp. oil
• 1 medium onion, chopped
• 1 stalk of celery, diced
• ½ green pepper, chopped
• 2 cloves of garlic, minced
• 2 tsp. grated ginger root
• 1 ½ tsp. each ground cumin, curry powder, ground coriander and chili powder (a little more if you like it really spicy)
• 3 cups vegetable broth (reduced sodium if available)
• 3 cups sweet potatoes, peeled and cubed
• 1 can (28 oz.) diced tomatoes
• 1 can (19 oz.) chick peas, drained and rinsed
• 2 tbsp. lemon juice
• ½ tsp. salt
• ¼ tsp. black pepper
• ¼ cup raisins
• 2 tbsp. peanut butter
• 2 tbsp. minced fresh cilantro 

Method:

1. Heat oil in a large pot over medium-high heat. Add onions, celery, green pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
2. Add ginger root, cumin, curry powder, coriander and chili powder. Cook for 30 more seconds.
3. Add all remaining ingredients, except raisins, peanut butter and cilantro. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
4. Stir in raisins, peanut butter and cilantro. Mix well. Simmer for a further 5 minutes. Serve hot.

Serves 6