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  • Writer's pictureJeremy LaLonde

Moroccan Stew

This is savoury with a tinge of sweet that makes it a comfort food to kill for. Sweet potatoes, chickpeas, ginger, raisins - you’re dying to try it, right?!

Serves: 6ish


1 cup chopped onions

1/2 cup diced celery

1/2 cup diced pepper (whatever color you want!)

1 tsp minced garlic (about 1 clove)

2 tsp grated ginger root

1 tsp cumin

1 tsp curry powder

1 tsp ground coriander

1 tsp chili powder

3 cups low sodium vegetable broth

3 cups peeled and cubed sweet potatoes

1 can (28oz) diced tomatoes

2 cups cooked chickpeas

1 tbsp freshly squeezed lemon (or juice from a bottle if that’s all you got)

1/2 tsp salt (optional)

1/4 tsp fresh ground pepper

1/4 raisins

2 tbsp peanut butter (almond or cashew works too - whatever you want!)

2 tbsp mined cilantro (unless you hate that shit)


Splash some water into a large pot and let it heat up a bit.

Toss in your onions, celery, peppers, and garlic. Cook and stir them veggies till they start to soften up all nice - about 3 minutes.

Add all your spices and mix all that shit together - cook about another 30 seconds.

Add everything else except the raisins, peanut butter, and cilantro. Bring that shit to a boil then reduce the heat to low and simmer, covered, for 20 minutes.

Stir in the raisins, nut butter, and cilantro. Mix well, simmer for another 5 minutes. Serve hot. If you want it a bit thicker you can puree a cup or so and mix it back in.


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