One-Pot Vegan Moroccan Stew

The weather is making me crave a hearty, spicy soup. My mission: to create a good for your soup with vegetables that isn’t our typical vegetable soup. We are experiencing winter weather on the east coast and had time to organize my spice cabinet [i have a lot of spices, and use 98% of them in the rotation]. So the search began for soups that include a superfood and use lots of spices. I did try a few different variations between different cultures but found the richest to be the Moroccan Sweet Potato, chickpea, peanut stew. What could go wrong?! After a few trials, this is the winner.

FUN FACT: Sweet potatoes are one of the most nutritious vegetables you can eat. Each sweet potato (which isn’t a potato) is filled with vitamins, minerals, and other healthy plant compounds that form an essential part of any balanced diet.

Sweet potatoes are low in saturated fat and cholesterol, a good source of fiber, and are high in ‘good’ complex carbohydrates that pack in plenty of vitamins and minerals, making them an excellent choice for your recommended daily intake of carbs.

Lots of INGREDIENTS, One Pot, and 45 minutes start to finish

Ingredients

Vegetables

• 1 small white onion, diced

• 3 ribs celery, chopped

• 1 orange or yellow pepper, diced

• 1 red pepper, diced

• 3-4 sweet potatoes, peeled and diced

• 1 28 oz can diced tomatoes with their juices [we preferred skinless]

• 1 can chickpeas, rinsed and drained

• 3 cloves garlic, minced

Spices

• 1 tsp cumin

• 1 tsp turmeric

• 1 tsp ginger

• 1 tsp coriander

• 1/4 tsp cinnamon

• 1/2 tsp red pepper flakes

• 1/4 tsp white pepper

• 1/2 cup lightly packed finely chopped cilantro

Broth

• 2 cups vegetable broth

Accessories

• 1 TAB fresh lemon juice

Optional

• 1 Jalapeno [diced and seeded] if you like it spicy

INSTRUCTIONS

• In a stockpot saute the onion, celery, and garlic in 2 TAB of the vegetable broth for 4-5 minutes

• Add spices and cook for 1-2 minutes

• Add the peppers, broth, diced tomatoes, and diced sweet potatoes and stir

• Simmer lightly, uncovered, until the sweet potato is tender, around 20 minutes

• Stir in chickpeas, dates, lemon, cilantro, and peanut butter. {until PB is incorporated)

• Turn off the heat and let sit for a few minutes

• Serve topped with fresh cilantro and chopped peanuts.

OPTIONAL: Add brown rice