For me, there is a sweet spot in the winter - it's that few weeks when I'm still enchanted by the announcement of a snowfall and I like staying at home for dinner best. We've been trying to do a lot more cooking at home (more economical and a bit healthier!) and a few weeks ago I made this stew in an attempt to keep in line with this.
It's a work in progress - I made this from memory based off of a meal a friend made for me a few years back - it combines my favorite flavours of sweet potatoes, cilantro and peanut. There are so many versions out there, I get the feeling it's more fun if you just go with the principle of "if it looks pretty, throw it in the pot." Next time I think I'm going to experiment and add some coconut milk. And maybe I'll use an immersion blender to get a more soup-like consistency.
Anyway, I was pleased with this outcome. I'm tempted to re-name it winter soup because it's got those spicy warm undertones too which is perfect for warming up a belly after a cold wait at the bus stop (can't get enough of that at this time of year! :) )
If you're interested, I've included the recipe I followed below!
Moroccan Sweet-Potato Stew
- 2 tsp olive oil
- 1 cup chopped onions
- 1 chopped red bell pepper
- 3 cloves minced garlic
- 2 tbsp chopped ginger
- 1 tsp each ground cumin, curry powder, ground coriander and chili powder
- 3 cups reduced-sodium vegetable broth
- 3 cups peeled, cubed sweet potatoes
- 1 can diced tomatoes, drained
- 1 can chickpeas, drained and rinsed
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup raisins
- 2 tbsp each light peanut butter (or almond butter) and minced fresh cilantro
Heat olive oil in a large pot over medium-high heat. Add onions, red pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes. Add gingerroot, cumin, curry powder, coriander and chili powder. Cook for 30 more seconds.
Add broth, sweet potatoes, tomatoes, chickpeas, salt and pepper. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.
Stir in peanut butter simmer for 5 more minutes. Serve hot. garnished with cilantro.