Midday Fix: Breakfast queen Ina Pinkney makes Moroccan sweet potato stew with raisins

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Ina Pinkney

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Moroccan Sweet Potato Stew with Raisins
Makes 12 servings

3 cups chopped onion
4 cloves garlic, minced
2 teaspoons turmeric
1-1/2 teaspoons cinnamon
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon fresh ground pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon red pepper flakes
6 medium sweet potatoes, peeled and cut into 2-inch cubes
2 medium bell peppers, seeded and coarsely chopped
2 small eggplants, cubed
1 cup vegetable broth
2 cans garbanzo beans
2 (16-ounces) cans chopped tomatoes
1 cup raisins
fresh cilantro for garnish

In a large saucepan over low heat, combine onions and garlic; cover and cook onion is soft and translucent, about 10 minutes. Add a little water if necessary. Stir in turmeric, cinnamon, curry, cumin, salt, pepper, nutmeg and red pepper flakes, cook 3-5 minutes. Stir in sweet potatoes, red peppers, eggplant and broth; bring to a boil. Reduce heat to low and simmer, covered, about 5 minutes. Add garbanzo beans, tomatoes and raisins; cover. Simmer until potatoes are tender, about 35 minutes. To serve, ladle into bowls and sprinkle with cilantro if desired.

Recipe courtesy of Ina Pinkney

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