Moroccan Vegetable Stew

INGREDIENTS
2    tablespoons olive oil
1    medium onion, chopped (1 cup)
½   cup chopped celery
1    small green pepper, seeded, diced ½ inch
4    cloves garlic, minced
2    cups vegetable or chicken broth, low sodium
2    cups sweet potato, peeled, cubed ½ inch (about 1 pound)
1    can (15 ounces) diced tomatoes with juice
1    can (15 ounces) garbanzo beans, rinsed, drained
½   preserved lemon, chopped or 2 tablespoons lemon juice
2    teaspoons dried powdered ginger
1    teaspoon ground cumin
1    teaspoon curry powder
1    teaspoon ground coriander
1    teaspoon chili powder
 
1    teaspoon natural peanut butter
1    tablespoon dried cilantro

METHOD

In a large sauce pan over medium heat, add the olive oil, onion, celery, green pepper and garlic. Cook for about 3 minutes stirring, to soften the vegetables. Add the broth, sweet potato, tomatoes, garbanzo beans, lemon, and all 5 spices.

Stir to combine and bring to a boil. Lower the heat to medium-low, cover and simmer for 15 minutes until the sweet potato is tender. Stir in the peanut butter and cilantro, cook for 3 to 4 minutes to combine, and serve hot.

Based on an internet recipe from SparkPeople