Moroccan Stew by Dr. Perricone

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 onion, finely chopped
• 3 cloves garlic, finely chopped
• 2 teaspoons finely grated fresh ginger
• ½ teaspoon chili powder
• 1 ½ cup cups green beans, end trimmed and cut into bit size pieces
• 2 sweet potatoes, peeled and cut into bite-size cubes
• 3 cups shredded cabbage
• 2 cups canned whole tomatoes, chopped
• 4 tablespoons natural peanut butter (ingredients of peanuts and oil and maybe salt)
• 2 cups vegetable or chicken stock
• 2 teaspoons salt
• 1 ½ cup canned chickpeas, rinse, drained (and you can cut them up if desired)
• 2 cups brown rice or quinoa
• 3 tablespoons freshly lemon juice
• 3 tablespoons chopped cilantro (fresh coriander)

Directions

Heat the oil in a large saucepan over medium heat, and cook the onions, stirring occasionally, until softened, about 5 minutes.  Add the ginger, and chili powder and cook, stirring for 1 minute.  Add the green beans, sweet potatoes, cabbage, tomatoes, peanut butter, stock and 1 teaspoon salt and bring to a boil.  Reduce the heat to medium and simmer for 15 minutes.  Add the chickpeas and simmer for 10 minutes.

While the stew simmers, prepare the rice or quinoa. 

​Stir the lemon juice and cilantro into the stew and serve with the rice or quinoa.

---