Moroccan Stew
Yield: 4-6 servings
Ingredients
2 tsp (10 mL) Olive oil
1 Cup (250 mL) Onion, chopped
½ Cup (125 mL) Bell peppers, chopped
2 cloves Garlic, minced
2 tsp (10 mL) Ginger root, grated
2 tsp (10 mL) each cumin and curry powder
1 tsp (5 mL) each Ground coriander, chili powder (or to taste)
½ tsp (2 mL) Cinnamon
4 Cups (1 L) Vegetable broth
1 x 796 mL can Italian Plum tomatoes
1 x 540 mL can Chickpeas or lentils
3 Cups (750 mL) Root vegetables (such as carrot, sweet potato, squash, etc.)
2 Tbsp (30 mL) Peanut butter
2 Tbsp (30 mL) Cilantro
Salt and pepper to taste
Directions
In a large heavy bottom pot or a Dutch oven, heat oil and cook onions until soft, add peppers and garlic and spices and cook for 2-3 minutes.
Add broth and tomatoes and bring to a simmer.
Add root vegetables and simmer until vegetables are cooked but slightly firm, about 25 minutes. Add chickpeas, peanut butter and cilantro. Add salt and pepper to taste. Adjust seasoning if needed and let sit for 10 minutes before serving.
Serve with a flatbread or toasted pita.
