Rockin' Moroccan Stew

Name: Rockin' Moroccan Stew
Cuisine: Moroccan, African
Ingredients: 2 tsp olive oil; 1 cup chopped onions; ½ cup each diced celery and chopped green bell pepper; 1 tsp minced garlic; 2 tsp grated gingerroot; 1 tsp each ground cumin; 1 tsp coriander; 1 tsp curry; 1 tsp chili powder; 3 cups reduced-sodium vegetable broth; 3 cups peeled, cubed sweet potatoes; 1 can (19 oz/540 mL) no-salt-added diced tomatoes; 1 can (19 oz/540 mL) no-salt-added chickpeas, drained and rinsed; 1 tbsp freshly squeezed lemon juice; ½ tsp salt; ¼ tsp black pepper; 2 cups (packed) chopped kale; ½ cup light coconut milk; ¼ cup raisins; 2 tbsp each light peanut butter (or almond butter) and minced fresh cilantro

3 steps

Moroccan vegetable stew with sweet potatoes, chickpeas and ginger

Updated at: Thu, 16 May 2024 17:27:26 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories228.8 kcal (11%)

Total Fat6.3 g (9%)

Carbs37.5 g (14%)

Sugars11.5 g (13%)

Protein7.4 g (15%)

Sodium451.8 mg (23%)

Fiber7.9 g (28%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Heat olive 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. Add gingerroot, cumin, curry powder, coriander and chili powder. Cook for 30 more seconds.

Step 2

Add broth, sweet potatoes, tomatoes, chickpeas, lemon juice, salt and pepper. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.

Step 3

Stir in kale, coconut milk, raisins, peanut butter and cilantro. Mix well. Simmer for 5 more minutes. Serve hot.

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