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A unique stew
recipe from Africa...
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2
tsp |
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olive oil |
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1
cup |
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chopped onions |
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½
cup |
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diced celery |
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½
cup |
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chopped green bell pepper |
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1
clove |
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garlic, minced |
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3
cups |
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vegetable broth |
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3
cups |
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peeled and cubed sweet potatoes |
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One
14½oz. |
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can
chopped tomatoes, drained |
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One
15oz. |
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can
chickpeas, drained and rinsed |
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1
Tbs |
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fresh lemon juice |
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2
tsp |
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grated gingerroot |
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1
tsp |
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ground cumin |
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1
tsp |
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curry powder |
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1
tsp |
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ground coriander seed |
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1
tsp |
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chili powder |
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½
tsp |
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salt |
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¼
tsp |
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ground black pepper |
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¼
cup |
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golden raisins |
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2
Tbs |
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creamy peanut butter |
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2
Tbs |
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chopped fresh cilantro |
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1 |
Heat olive
oil in a large, nonstick saucepan over
medium-high heat. Add onions, celery, green
pepper and garlic. Cook and stir until
vegetables begin to soften, about 3 minutes. |
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2 |
Add all
remaining ingredients, except raisins, peanut
butter and cilantro. Bring to a boil. Reduce
heat to low and simmer, covered, for 20 minutes. |
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3 |
Stir in
raisins, peanut butter and cilantro. Mix well.
Simmer for 5 more minutes. |
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4 |
Serve hot. |
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Servings: 6 |
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