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My review
Moroccan Sweet Potato Stew
20
Carrie Sublett
"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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Ingredients
55 m servings 252Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
- Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.
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Reviews
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Newest
1/7/2019
It was great, made a few changes due to not liking bell peppers and peanut butter. The rest stayed the same, my hubby loved it too.
11/4/2018
Very tasty! I really loved the flavors in this stew. I used chicken broth because that's what I had on hand and fresh tomato instead of canned. I'm not sure why the description mentions the c...