Moroccan sweet potato stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Chopped onion |
| 2 | Cloves garlic, minced | |
| Water, as needed | ||
| 1 | teaspoon | Turmeric |
| ¾ | teaspoon | Cinnamon |
| ½ | teaspoon | Curry powder |
| ½ | teaspoon | Cumin |
| ¼ | teaspoon | Nutmeg |
| ¼ | teaspoon | Red pepper flakes |
| ½ | teaspoon | Salt, or less |
| ½ | teaspoon | Black pepper |
| 6 | cups | Sweet potatoes, cubed |
| 1 | cup | Chopped red bell pepper |
| 2 | cups | Chopped eggplant, peel (optional) |
| ½ | cup | Water, or broth |
| 15 | ounces | Garbanzo beans, cooked |
| 16 | ounces | Low-salt tomatoes, chopped |
| ½ | cup | Raisins |
| Fresh cilantro leaves, for garnish | ||
Directions
SPICE BLEND
STEWING VEGETABLES
Prepare the vegetables as noted. Combine onions and garlic in a large saucepan and cook, covered, over low heat until tender, about 10 minutes, or until the onion is soft and translucent. Add a little water or vegetable broth as needed to prevent scorching. Measure spices into a bowl: the turmeric thru black pepper. Stir in the spice blend and cook for 3 minutes.
Add the potatoes, bell pepper, eggplant and water or vegetable broth and bring to a boil. Reduce heat to low and simmer, covered, for 5 minutes. Add the garbanzos, tomatoes and raisins and simmer, covered, until the potatoes are tender, about 35 minutes. Sprinkle with fresh cilantro before serving.
CALS 324 (0 CHOL; 2 G FAT)
705 MG SODIUM (publisher's estimate) PREPARE VEG: Potatoes: 2 or 3, peeled, cut into 2-inch cubes (2-½ pounds); Use sweet potatoes, yams, yukon golds, etc.
Red Bell Pepper: 1 medium, core and coarsley chop (1 cup); use raw. See Judy's note.
Eggplant: 1 small (about). Jab peel with fork; cut into 2-inch cubes (2 cups).
Garbanzo beans (or chickpeas): cooked/canned. Rinsed (about 2 cups) Tomatoes: canned, chopped; with juice (about 2 cups).
Raisins: black or golden.
Cilantro or other fresh herb like lemon basil, mint, Italian parsley, watercress, etc.
+Judy's version: sweet potatoes, whole tomatoes (chopped), omit garbanzos, a 7-oz jar of "fire-roasted" red peppers, rinsed.
+Pat's version: as written except yams; lemon slices.
Recipe by: LA Times /King Sydication /1997 Jan /Judy Posted to Digest eat-lf.v097.n037 by PATh <phannema@...> on Feb 07, 1997.