Friday, August 24, 2007
rockin' moroccan stew
If we ever go out to eat (so very rare, sniff sniff), we usually prefer thai and indian cuisines. The exotic tastes and ingredients are so flavorable and I find it so very hard to find easy authentic recipes to make at home. Either I am missing some of the ingredients or I've never heard of some of them or the recipe is just so labor intensive that it usually puts me off.
This recipe is awesome. It reminds me of an indian dish and I have made this often. Everytime I have made it, people have asked me for the recipe. Hats off the the Crazy plates ladies, where the recipe comes from. It's creamy with a great spicy peanut butter taste.
I have substituted different things in this recipe and it turns out everytime. Regular potatoes instead of sweet potatoes. I either use fresh tomatoes or salsa because sometimes I don't have a can of tomatoes kicking around. Though I thoroughly enjoyed it with the cilantro, I usually don't have that kicking around either. Time to expand and maintain my pantry better, huh?
It goes great atop a bed of rice or couscous. I've eaten it solely with naan bread or pita bread too. It's definitely made my "recipes I make often" list. Try it out, I'm sure you will make it more than once too.
rockin' moroccan stew
2 tsp olive oil
1 cup chopped onions
1/2 cup diced celery
1/2 cup chopped green pepper
1 garlic clove, minced
3 cups vegetable broth
3 cups peeled, cubed sweet potato
1 can (19 oz) tomatoes, drained & cut up
1 can (19 oz) chickpeas, drained & rinsed
1 tbsp lemon juice
2 tsp grated gingerroot
1 tsp groung cumin
1 tsp curry powder
1 tsp ground coriander
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup raisins
2 tbsp peanut butter
2 tbsp chopped cilantro
Over medium high heat, saute onions, celery, green pepper & garlic in olive oil, about 3 minutes.
Add remaining ingredients, except for raisins, peanut butter & cilantro. Bring to a boil. Reduce heat and simmer, covered for 20 minutes.
Stir in raisins, peanut butter & cilantro. Mix well. Simmer for 5 minutes. Serve hot.
Recipe from: Rockin' Moroccan Stew, Crazy Plates Cookbook.
Labels: soups / stews