The current temperature is 5 degrees, it feels more like November than September. Tomorrow will reach a high of 10 degrees.  When the weather is this chilly my favourite space is at home snuggled up with a good book. On the way home today, I picked a pile of books at the Great Canadian Dollar Store for $3.00 each.  My plan is to spend most of Saturday reading and nibbling.
Here’s a recipe that makes an incredible soup regardless of the weather. ( I omit the peanut butter and cilantro).  This stew is very adaptable to changes, I’ve added lentils, different peppers, and a variety of root vegetables.
Adapted from the Crazy Plates cookbook by Janet and Greta Podleski.
Rockin’ Moroccan Stew
2 tsp olive oil
1 cup chopped onions
1/2 cup chopped green bell pepper
1 clove garlic, minced (or more if you like)
3 cups vegetable broth
3 cups peeled, cubed sweet potatoes
1 can (19 oz) tomatoes, drained and cut up
1 can (19 oz) chickpeas, drained and rinsed
1 tbsp lemon juice
2 tsp grated gingerroot
1 tsp each ground cumin, curry powder, ground coriander, and chili powder
salt and pepper to taste
2 tbsp light peanut butter
chopped fresh cilantro (optional)
Heat olive oil in a large saucepan. Add onions, green pepper, and garlic until vegetables begin to soften.
Add all remaining ingredients except peanut butter, and cilanto (if using). Bring to a boil, then cover and simmer on low heat for about 20 minutes.
Stir in peanut butter and cilantro (if using) and simmer for a few more minutes. Serve hot.