-
-
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."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 252Original recipe yields 6 servings
- Adjust
- US
- Metric
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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
3/2/2019
We enjoyed this dish. I used poblano pepper because I like it better than bell pepper. I would consider adding some more heat next time, maybe some red pepper flakes or harissa, to offset some o...
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...