Moroccan Stew

This is adapted from Loonyspoons

1 tbsp olive oil
1 large chopped onion
3 stalks celery
1/2 green pepper
2 cloves garlic, minced
3 cups vegetable broth
1 large sweet potato, peeled and cubed
1 28oz can diced tomatoes
1 can chick peas
1/2 cup red lentils
2 tsp grated ginger
1 tsp each ground cumin, curry powder, ground coriander, and chili powder
1/2 tsp salt (or to taste)
1/4 tsp. pepper
1/4 cup almond butter (peanut butter also works fine)
2 tbsp fresh cilantro

Cook onion, celery, green pepper and garlic in oil until soft. Add all remaining ingredients except almond butter and cilantro, and simmer for about 20 minutes, or until sweet potatoes are soft. Stir in almond butter and cilantro, and simmer for a couple more minutes. Serve!