Moroccan Sweet Potato Stew
| Yield: | 6 Servings |
| Categories: | Entrees, Vegetables |
| 1 1/2 | c | Chopped onion |
| 2 | Cloves garlic, minced | |
| Water, as needed | ||
| SPICE BLEND | ||
| 1 | ts | Turmeric |
| 3/4 | ts | Cinnamon |
| 1/2 | ts | Curry powder |
| 1/2 | ts | Cumin |
| 1/4 | ts | Nutmeg |
| 1/4 | ts | Red pepper flakes |
| 1/2 | ts | Salt, or less |
| 1/2 | ts | Black pepper |
| STEWING VEGETABLES | ||
| 6 | c | Sweet potatoes, cubed |
| 1 | c | Chopped red bell pepper |
| 2 | c | Chopped eggplant, peel (optional) |
| 1/2 | c | Water, or broth |
| 15 | oz | Garbanzo beans, cooked |
| 16 | oz | Low-salt tomatoes, chopped |
| 1/2 | c | Raisins |
| Fresh cilantro leaves, for garnish |
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