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Moroccan Stew Recipe

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

Tammy Wilson


3 tsp olive oil
1 c onion, chopped
1/2 c celery, chopped
1/2 c green pepper, chopped
1 tsp minced garlic
2 tsp grated gingerroot
1 tsp each of cumin, curry powder, coriander and chili powder
3 c vegetable broth
3 c sweet potato, peeled and cubed
1 can tomatoes, diced and drained
1 can chickpeas
1 T fresh squeezed lemon juice
1/2 tsp salt (taste first - store broth might have enough salt)
1/4 pepper (or more)
1/4 cup currants (NOT raisins - too fat and squishy)
2 T peanut butter
2 T fresh cilantro, minced (or more)

Heat the olive oil in a large pot over med-high heat.
Add onions, celery, green pepper and garlic.
Cooks and stir until veggies begin to soften.
Add ginger root, cumin, curry powder, coriander and chili powder.
Cook for another 30 seconds.
Add all remaining ingredients, except currants, peanut butter and cilantro.
Bring to a boil.
Reduce heat and simmer 20 minutes.
Stir in currants, peanut butter and cilantro.
Mix well.
Simmer 5 more min.

Personal Notes:
Personal Notes:
Even Jim likes this and he generally refuses to eat sweet potato.




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