Rockin’ Moroccan Stew
By sheer coincidence, this recipe is actually vegan. It doesn’t taste vegan, and it’s delicious to non-vegans, even people who don’t typically like vegetables. (It does have peanut butter, so it’s not nut-allergy friendly.)
This is my mother’s recipe, and we discovered it was vegan entirely by accident (it’s not something you think about if you’re not vegan) when she needed something to bring to our movie club, which is 90% vegetarian and 2% vegan (percentages approximate). Since that discovery, several more people in my life have become vegan, so this is turning into quite the go-to recipe.
Fortunately, it’s quite simple. Sure, there’s a lot of chopping, but it’s not complicated, and the ingredients aren’t too far out there, either. Other than sweet potatoes, I generally have all of this in my pantry already – and I’m trying to keep sweet potatoes on hand more often!
I think ginger is one of the best ingredients in anything, so I don’t actually measure it. I just keep grating until I feel like it’s enough, and then I grate a bit more just to be safe.
Soften the celery, onion, garlic and green pepper in olive oil. My le creuset pot is perfect – it conveys the heat very well, but the oil never sparked, and nothing even thought about burning. (I love this pot – thank you John & Andrea!.)
After that, it’s as simple as dumping in all the other ingredients, stirring, and letting the whole thing meld. You do reserve the raisins (or craisins, which I prefer), peanut butter and cilantro until things are fairly melded, but I don’t think it would make a huge difference if you just threw them in there. I also skip the cilantro, because I know a few people who are psychologically allergic to it, and because I use it so rarely that I can’t be bothered to have it around. If I had parsley on hand, I would use that instead.
Look how beautiful and stew-like it is! It’s thick and rich, and the vegetables are soft and flavorful, and the whole thing is just delicious. I really should make this more often.
Rockin’ Moroccan Stew
Makes 6 servings.
- 2 t. olive oil
- 1 cup chopped onions
- ½ cup diced celery
- ½ cup chopped green pepper
- 1 clove garlic, minced
- 3 cups vegetable broth
- 3 cups peeled, cubed sweet potatoes
- 1 can (14 ½ oz.) tomatoes, drained and cut up
- 1 can (15 oz.) chickpeas, drained and rinsed
- 1 T. lemon juice
- 2 t. grated gingerroot
- 1 t. ground cumin
- 1 t. curry powder
- 1 t. ground coriander
- 1 t. chili powder
- ½ t. salt
- ¼ t. black pepper
- ¼ cup raisins (or craisins)
- 2 T. light peanut butter
- 2 T. chopped fresh cilantro
- Heat olive oil in a large, non-stick saucepan over medium-high heat.
- Add onions, celery, green peppers, and garlic.
- Cook and stir until vegetables begin to soften, about 3 minutes.
- Add all remaining ingredients, except raisins, peanut butter, and cilantro.
- Bring to a boil.
- Reduce heat to low and simmer, covered, for 20 minutes.
- Stir in c/raisins, peanut butter, and cilantro. Mix well.
- Simmer for 5 more minutes.
- Serve hot.