Moroccan Stew - cooking recipe

Ingredients

2 tablespoons olive oil
1/2 tablespoon minced garlic
1 medium onion, chopped
1 1/2 cups baby carrots, chopped
1 (12 1/2 ounce) can cooked chicken (or you can boil a couple of chicken breasts yourself)
3 sweet potatoes, peeled and cubed
3 cups chicken broth
1 (14 1/2 ounce) can cut tomatoes, drained
1 (14 1/2 ounce) can chickpeas, drained and rinsed
2 teaspoons ginger
1 teaspoon cumin
1 teaspoon curry
1 teaspoon unsweetened cocoa powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup raisins
2 tablespoons peanut butter

Preparation

heat olive oil in a large deep skillet or dutch oven over med-high heat. Add garlic, onion and carrots. stir until vegetables soften (3-4 mins).
Add remaining ingredients (except raisins and peanut butter). Bring to a boil; reduce heat to low and simmer, covered, for about 20 minutes.
Stir in raisins and peanut butter. Mix well. Simmer 5 more minutes.
Very good served over rice.