- 2 tsp olive oil
- 1 c. chopped onions
- ½ c. diced celery
- ½ c chopped red or green pepper
- 1 c. diced zucchini
- 1 clove garlic, minced
- 3 c. vegetable broth (low sodium or no added salt, preferably)
- 3 c. cubed sweet potatoes
- 1 can (796 mL) canned dice tomatoes, drained and rinsed
- 1 can (540 mL, 19 oz.) canned chickpeas, drained and rinsed
- 1 Tbsp lemon juice
- 2 tsp grated gingerroot
- 1 tsp each ground cumin, curry powder, ground coriander, and chili powder
- ¼ tsp black pepper
- ¼ c raisins
- 2 tbsp natural peanut butter
- 2 tbsp chopped, fresh cilantro
Heat olive oil in a large, non-stick saucepan over medium-high heat. Add onions, celery, pepper, zucchini, and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
Add 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 minutes. Serve hot.