Taken from Crazy Plates, by Janet and Greta Podleski (1999). This recipe has become a staple vegetarian entree at our family's Thanksgiving celebration.
2 tsp olive oil
1 cup chopped onions
1/2 cup each diced celery and chopped green bell pepper
1 clove garlic, minced
3 cups vegetable stock
3 cups peeled, cubed sweet potatoes >> NOT YAMS
1 can (19 oz) diced tomatoes >> the original receips says to drain the tomatoes, but I like it juicier so I don’t.
1 can (19 oz) chickpeas, drained and rinsed
1 tbsp lemon juice
1 tsp grated gingerroot
1 tsp each ground cumin, curry powder, ground coriander, and chili powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup raisins
2 tsp each peanut butter and chopped, fresh cilantro
Heat olive oil in large saucepan or pot over med-high heat. Add onions, celery, green pepper, and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
Add all remaining ingredients, except raisins, peanut butter and cilantro. Bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes.
Stir in raisins, peanut butter and cilantro. Mix well. Simmer for 5 more minutes.
You can make this as spicy as you like. It’s great on it’s own like a stew with a dollop of yogurt or serve over couscous, rice, or quinoa.
