Ingredients
2 tsp olive oil
1 cup chopped onions (or more, I used 2 onions)
1/2 cup each diced celery and chopped green bell pepper (I used 2 stalks and 1 pepper)
1 clove minced garlic (or more)
3 cups peeled, cubed sweet potatoes (or more, I used three sweet potatoes)
1 can (19oz) diced tomatoes
1 can (19oz) chickpeas, drained and rinsed
1 can black beans
1 can lentils
1 tbsp lemon juice (or more)
2 tsp grated frozen ginger root (or more)
1 tsp each of ground cumin, curry powder, ground coriander, and chili powder
1/2 tsp unrefined sea salt
1/4 tsp black pepper (or more)
1/4 tsp raisins (or more)
2 tbsp of unsweetened peanut butter
Fresh chopped cilantro

Directions
Heat olive oil in a large, non-stick saucepan over medium-high heat. Add onions, celery, green pepper, and garlic. Cook and stir until vegetables begin to soften (about 3 minutes). Add add remaining ingredients, except raisins, peanut butter, and cilantro. Bring to boil. Reduce heat to low and simmer, covered for 20 minutes. Stir in raisins, peanut butter, and cilantro. Mix well. Simmer for 5 more minutes. Serve hot. Makes 6 or more servings.

Provided by Dionne Johnston
Adaped from Crazy Plates Recipe book by Janet and Greta Podleski

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