Moroccan Sweet Potato Stew
Adapted from Back Home
2 cups diced onion
3 minced garlic cloves
1 1/2 t Turmeric
1 t. ground cinnamon
3/4 t. curry powder
3/4 t. cumin
1/4 t. nutmeg
1/4 t. red pepper flakes
3/4 t. salt
3/4 t. black pepper
6 cups cubed sweet pototoes
1 chopped bell pepper
3 cups cubed eggplant (about 1 medium)
3/4 c. filtered water
1 t. no-chicken broth powder (you could sub vegetable broth or whatever broth you have on hand for this and the water)
2 cups cooked chickpeas (about a can, drained and rinsed)
28 ounce can diced tomatoes (or 3 cups of diced fresh with juice)
3/4 c. raisins
Cilantro and whole wheat couscous for serving.
Saute onion and garlic on low heat for about 10 minutes. Stir in spices and continue to cook for about 3 minutes to allow them to bloom. Stir in the remaining ingredients (other than the couscous and cilantro) and cover, cooking for 35 minutes or so or until the sweet potatoes are tender.
I ladled the stew in first, then piled couscous on top so you can have bites with and without the couscous.