Moroccan Sweet Potato Stew recipe

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Ingredients

3 cups peeled and cubed sweet potatoes
3 cups vegetable broth, divided
2 teaspoons olive oil
1 cup chopped onion
1 stalk celery, chopped
½ cup chopped red bell pepper
1 clove garlic, minced, or more to taste
1 (15 ounce) can chickpeas, drained and rinsed
1 (14.5 ounce) can diced tomatoes, drained
1 tablespoon lemon juice
2 teaspoons fresh grated ginger
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon pepper
½ cup raisins
2 tablespoons peanut butter

Nutrition Info

251.6 calories
carbohydrate: 45.4 g
cholesterol: : -
fat: 5.5 g
fiber: 7.3 g
protein: 6.9 g
saturatedFat: 0.9 g
servingSize: -
sodium: 745 mg
sugar: 16.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes.

  2. Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes.

  3. Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.

Recipe Yield

6 servings

Recipe Note

A perfect blend of rich sweet potato stew with a kick of curry powder and ginger plus the crunch of peanuts.

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