Rockin’ Moroccan Stew

Moroccan vegetable stew with sweet potatoes, chickpeas, ginger, kale and coconut milk

*This is a modified version of the recipe that appears in The Looneyspoons Collection


  • 2 tsp olive oil
  • 1 cup chopped onions
  • ½ cup each diced celery and chopped green bell pepper
  • 1 tsp minced garlic
  • 2 tsp grated gingerroot
  • 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 (19 oz/540 mL) no-salt-added diced tomatoes, drained
  • 1 can (19 oz/540 mL) no-salt-added chickpeas, drained and rinsed
  • 1 tbsp freshly squeezed lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups (packed) chopped kale
  • ½ cup light coconut milk
  • 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, celery, green 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, lemon juice, salt and pepper. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.

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

Makes 6 servings

Per serving: 279 calories, 6.8 g total fat, (1.8 g saturated fat), 9 g protein, 47 g carbohydrate, 7.4 g fiber, 0 mg cholesterol, 369 mg sodium