Moroccan Sweet Potato and Vegetable Stew

Step 1

Start by placing the sweet potatoes in a microwave-safe bowl with a little splash of broth. Pop them in the microwave for about 3 to 5 minutes until they’re just starting to soften. Meanwhile, heat some olive oil in a large pot over medium heat. Toss in the onion, celery, bell pepper, and garlic, and cook everything together for a few minutes until the veggies begin to soften and smell fragrant. Add the sweet potatoes back in along with the rest of the broth, chickpeas, tomatoes, lemon juice, and all the spices—ginger, cumin, curry powder, coriander, chili powder, plus a pinch of salt and pepper. Bring the stew to a boil, then lower the heat, cover the pot, and let it simmer gently for about 20 minutes until all the veggies are tender. Finally, stir in the raisins and peanut butter, letting the stew simmer for another 5 minutes to meld the flavors. Give it a taste at the end and tweak the seasoning if you think it needs a little something extra.