Spices and flavours from around the globe shine in this hearty vegetable stew.
Arrange veggies on a plate with a side of Ranch dip.
When Tim arrives home…
Heat olive oil in a large, Dutch oven (medium-high). Add onions and garlic to hot oil and stir.
Add celery and green pepper and let cook for a few minutes.
Add to pot in this order: vegetable broth, sweet potatoes, tomatoes, chickpeas, cumin, curry, coriander, chili, pepper, lime juice, and ginger.
Bring to a boil. Reduce heat to low and simmer, covered. Set timer for 25 minutes.
When timer rings, stir in raisins and peanut butter. Simmer a little longer.
Sprinkle some fresh chopped cilantro on top. This is a great garnish and kicks this dish up to the next level.