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Moroccan Vegetable Stew Recipe

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This recipe for Moroccan Vegetable Stew, by , is from The Edwards Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Edwards


2 tsp olive oil
1 c chopped onions
1/2 c each diced celery, and chopped green pepper
1 tsp minced garlic
2 tsp grated gingerroot
1 tsp each ground cumin, curry powder, ground coriander and chilli powder
3 c reduced sodium vegetable broth
3 c peeled, cubed sweet potatoes
1 can (19 oz) diced tomatoes, drained
1 19 oz can chick peas, drained
1 tbsp freshly squeezed lemon juice
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 c raisins
2 tbsp each peanut butter and minced fresh cilantro

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 ginger root, cumin, curry powder, coriander and chilli powder. Cook for 30 more seconds
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. Mix well. Simmer for 5 more minutes.

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