Moroccan Sweet Potato Stew

By Carrie Sublett

4.17 / 5

25min

30min

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3 cups sweet potatoes peeled and cubed
3 cups vegetable broth divided
2 teaspoons olive oil
1 cup chopped onion
1 stalk celery chopped
½ cup chopped red bell pepper
1 clove garlic minced, or more to taste
1 (15 ounce) can chickpeas drained and rinsed
1 (14.5 ounce) can diced tomatoes drained
1 tablespoon lemon juice
2 teaspoons fresh grated ginger
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon pepper
½ cup raisins
2 tablespoons peanut butter