Moroccan Stew
2 28 ounce cans of ground or crushed or diced tomatoes
2 large sweet potatoes- cut into 1 to 1 1/2 inch cubes
2 cans of rinsed and drained chick peas (or the equivalent of dried chick peas prepared and
cooked)
1 medium to large skinned eggplant- sliced into small cubes or strips
2 tsp. of curry powder or more to taste
4-8 peeled and minced cloves of garlic
1/4 tsp. of cayenne pepper
1 tsp. each of ground ginger and cinnamon
1/2 cup of raisins
approximately 1/4 to 1/2 cup of pure maple syrup
Salt and pepper to taste
Water if needed to adjust thickness
Put canned tomatoes in large pan. Add all ingredients. Heat up to a light boil. Allow to
simmer until sweet potatos and eggplant are fully cooked (about 15-20 minutes), depending
on desired softness.
Serve over brown rice, couscous, or mashed potatoes
Feel free to experiment with spices and maple syrup for desired heat and sweetness. Be
sure to add water when neeeded to keep from getting too thick during cooking. Tastes even
better the next day, if there are any leftovers, when the flavors are fully absorbed!