Moroccan Stew with Sweet Potatoes in a Peanut Sauce

Ingredients:

• 1 tbsp. olive oil
• 1 tbsp. grated gingerroot
• 1 cup chopped onions
• 1 tsp. ground cumin
• 1/2 cup chopped celery*
• 1 tsp. curry powder
• 1 4-oz. jar pimientos*
• 1 tsp. chili powder
• 4-5 cloves garlic, minced
• 1/2 tsp. salt
• 1 15-oz. can chicken or vegetable broth
• 1/4 tsp. black pepper (optional)
• 4 cups peeled sweet potatoes, cut into 1/2-inch cubes
• 1/2 cup raisins
• 1 29-oz. can diced tomatoes (include juice)
• 4 tbsp. peanut butter
• 2 15-oz. cans garbanzo beans (chickpeas) drained
• 1/2 cup chopped fresh cilantro
• 1 tbsp. lemon or lime juice   

*You can substitute 1 cup chopped green pepper for celery and pimientos

Directions:

Heat olive oil in a large pot over medium-high heat. Add onions, celery, pimientos (or green pepper), and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.

Add all remaining ingredients, except raisins, peanut butter, and cilantro. Bring to a boil. Reduce heat to low and simmer, covered for 20 minutes.

Stir in raisins, peanut butter, and cilantro. Mix well. Simmer for 5 more minutes. Serve hot.

Yield: Makes 8 portions. Each portion provides about 260 calories, 25g protein, 27g carbohydrate, 7g fat, and 7g fiber.