MOROCCAN STEW
INGREDIENTS:
1-2 tbsp olive oil
1 cup chopped onions
1 cup diced celery
1 green pepper, diced
2 cloves garlic, minced
2 ½ cups chicken broth
3 cups peeled, cubed sweet potato
14 oz can of diced tomatoes
19 oz can of chick peas, drained
1 tbsp lemon juice
½ tsp dried ginger
1 tsp chili powder
2 tsp curry powder
2 tbsp peanut butter
1 large bag of fresh spinach
DIRECTIONS:
Heat oil in a large pot, add onions, celery, green pepper and garlic. Sauté for five minutes. Add all of the remaining ingredients except the peanut butter and spinach. Bring to a boil, reduce the heat and simmer covered for about an hour. Stir occasionally. Add the peanut blend and blend in. Remove about two cups of stew and place in a blender or food processor. Add the puree back to the stew. Add the bag of spinach to the pot and let simmer for about 10 minutes. According to the recipe, a cup of stew is about 2 weight watchers points. The recipe makes a big pot of stew.
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