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MOROCCAN SWEET POTATO STEW

1 1/2 cups chopped onion
2 cloves minced garlic
1 tsp. tumeric
3/4 tsp. cinnamon
1/2 tsp curry powder
1/2 tsp cumin
1/4 tsp nutmeg
1/4 tsp red pepper flakes
1/2 tsp salt
1/2 tsp pepper
2-3 sweet potatoes- peeled and cubed
1 med red bell pepper chopped coarsely
1 small eggplant cubed
1/2 cup vegetable broth
1 can garbanzo beans, drained
1 can sliced or diced tomatoes, undrained
1/2 cup raisins
chopped cilantro as garnish

1. combine onions and garlic a little water if needed and cook covered until tender (about 10 mins)

2. stir in next 8 items and cook for 3 minutes.

3. stir in next 4, bring to boil, reduce to simmer, cover, 5 mins.

4. add next 3 simmer covered, until sweet potatoes are tender (about 35 mins).

5. Sprinkle cilantro garnish and serve.

Actually, when I tried this, I thought that the chickpeas (garbanzos) cooked down too much. Although this gave the stew a rather pleasant 'stickyness', I think I will add them later next time. I also left out the raisins. (Sorry, I can't remember where this originally came from - the Vegetarian Society (UK) I think!)