Moroccan StewOn January 10, 2022 by Pam
Winter is the perfect time for homemade soups and stews! We often celebrate Soup Sundays and Meatless Mondays. This hearty dish is great for either – when I start frying the onions and garlic, and then add the spices, I often get members of my family gathering in the kitchen to find out what’s cooking!! We like to serve ours with fried bread – a little olive oil in a non-stick pan works perfectly – you can even add a sprinkle of garlic powder (when I cook stews, I always cut up fresh garlic).
2 teaspoons olive oil
1 cup of chopped onions
1/2 cup of diced celery
1/2 cup of chopped pepper (any colour)
1 clove of garlic
3 cups of broth (I use my homemade turkey or chicken or ham broth) but, vegetable broth is a great option to keep it “vegan”
3 cups of cubed sweet potatoes
1 can (28 oz) or 6 (or 3 cup) chopped fresh tomatoes (any kind)
1 can (15 oz) of chickpeas or dried 1 cup of dried chickpeas soaked overnight or prepared in an instant pot
1 tablespoon freshly squeezed lemon juice
2 teaspoons of grated fresh ginger
1 teaspoon of ground cumin
1 teaspoon of curry powder
1 teaspoon of ground coriander seed
1 teaspoon of chili powder
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/2 cup of pitted, chopped dates
2 tablespoons of creamy natural peanut butter
2 tablespoons of chopped fresh cilantro
Heat the olive oil in a large soup or stew pot over medium/high heat. Sweat the onions, celery, peppers and garlic – this usually takes about 3 minutes. Stir the whole time.
Put the peanut butter, dates and cilantro aside and add all the rest of the ingredients. I like to add the spices first – let them become aromatic and then add everything else. Bring to a boil, reduce heat to low and cover and simmer for 25 minutes (so that the potatoes are soft). Stir about every 5 minutes.
Stir in the dates, peanut butter and cilantro. Mix it really well so you don’t get lumps of peanut butter or dates. Simmer for 5 more minutes. Serve hot with fried bread.