Posted by: Kennedy | November 12, 2011

The founders of Cooking Club reunite!

Earlier this week, I got to see a dear friend of mine for the first time in many months. You might recognize her…

Yes, the lovely, dream-home-building, Francais-speaking Ms. Joanna King was in town for a visit!

How did we celebrate? By holding a Dinner Club, of course!

At long last, the co-founders were together again. I hosted Jo and Sampson for an intimate evening in my teeny cozy apartment.

We chose a simple recipe for a vegetarian Moroccan stew, passed on to us from a woman we used to work with who is a fantastic cook (Clover, I miss your butter chicken… or as Jo would say, your ‘beurre poulet’).

This dish was particularly great because it required very little prep time and very little counter space. Just a few vegetables to chop, a few cans to open, a few spices to measure, and a few stirs of a pot…

This left us with plenty of time to catch up over some vino and talk about important things, like what fabulous outfits the girls were going to pack in their suitcases (they are off to Vegas for a weekend of fun, food and casinos!).

It was so great having my original cooking buddy back in my kitchen. Our next visit (hopefully in spring 2012) is likely to revolve around our other shared love – running! We’re hoping to sign up for a race together in Ottawa, or perhaps NYC.

Anyway, back to the food. If you’re fond of a good belly-warming stew, this recipe’s for you! Not only is it delicious, it’s loaded with fiber, protein and vitamins… leaving you feeling completely satisfied after just one bowl (and perhaps a few extra spoonfuls for good measure…)

Clover’s Moroccan Stew

Adapted from Crazy Spoons Cookbook

2 tsp olive oil

1 cup chopped onions

1/2 cup each celery and green pepper, diced

1 clove garlic, minced

3 cups vegetable broth

3 cups peeled, cubed sweet potatoes (approx. 1.5 medium sweet potatoes)

1 19 oz can tomatoes, drained and cut up (I used 28 oz can diced tomatoes)

1 19 oz can chickpeas, drained and rinsed (I soaked and cooked 1.5 cups dried chickpeas)

1 Tbsp lemon juice

2 tsp grated gingerroot

1 tsp each ground cumin, curry powder, ground coriander and chili powder

1/2 tsp salt

1/4 tsp black pepper

1/4 cup raisins

2 Tbsp peanut butter

2 Tbsp chopped, fresh cilantro


Heat olive oil in large pan over medium-high heat. Add onions, celery, green pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.

Add all remaining ingredients, except raisins, peanut butter and cilantro. Bring to a boil, reduce heat and simmer covered for 20 minutes.

Stir in remaining ingredients – cilantro, peanut butter and raisins. Mix well. Simmer for 5 more minutes.

This recipe makes 6 servings… which makes for plenty of yummy leftovers. Enjoy!



  1. that stew looks easy enough for me to make!!
    And i will definitely be trying it.
    Thanks for the recipe Kennedy!

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