Recipe - Moroccan Sweet Potato Stew

1 One half cup Chopped onion
2 Cloves garlic, minced
Water, as needed

SPICE BLEND
1 teaspoon Turmeric
Three fourths teaspoon Cinnamon
One half teaspoon Curry powder
One half teaspoon Cumin
One fourth teaspoon Nutmeg
One fourth teaspoon Red pepper flakes
One half teaspoon Salt, or less
One half teaspoon Black pepper

STEWING VEGETABLES
6 cup Sweet potatoes, cubed
1 cup Chopped red bell pepper
2 cup Chopped eggplant, peel
(optional)
One half cup Water, or broth
15 ounce Garbanzo beans, cooked
16 ounce Lowsalt tomatoes, chopped
One half cup Raisins
Fresh cilantro leaves, for
garnish

Prepare the vegetables as noted. Combine onions and garlic in a large
saucepan and cook, covered, over low heat until tender, about 10 minutes,
or until the onion is soft and translucent. Add a little water or vegetable
broth as needed to prevent scorching. Measure spices into a bowl: the
turmeric thru black pepper. Stir in the spice blend and cook for 3 minutes.
Add the potatoes, bell pepper, eggplant and water or vegetable broth and
bring to a boil. Reduce heat to low and simmer, covered, for 5 minutes. Add
the garbanzos, tomatoes and raisins and simmer, covered, until the potatoes
are tender, about 35 minutes. Sprinkle with fresh cilantro before serving.
CALS 324 (0 CHOL; 2 G FAT)
705 MG SODIUM (publisher's estimate)

PREPARE VEG: Potatoes: 2 or 3, peeled, cut into 2inch cubes (21/2
pounds); Use sweet potatoes, yams, yukon golds, etc.

Red Bell Pepper: 1 medium, core and coarsley chop (1 cup); use raw. See
Judy's note.

Eggplant: 1 small (about). Jab peel with fork; cut into 2inch cubes (2
cups).

Garbanzo beans (or chickpeas): cooked/canned. Rinsed (about 2 cups)

Tomatoes: canned, chopped; with juice (about 2 cups).

Raisins: black or golden.

Cilantro or other fresh herb like lemon basil, mint, Italian parsley,
watercress, etc.

+Judy's version: sweet potatoes, whole tomatoes (chopped), omit garbanzos,
a 7oz jar of "fireroasted" red peppers, rinsed.

+Pat's version: as written except yams; lemon slices.

Recipe by: LA Times /King Sydication /1997 Jan /Judy

Posted to Digest eatlf.v097.n037 by PATh phannema@wizard.ucr.edu on Feb
07, 1997.