2 Tsps Olive Oil	1 Tablespoon Lemon Juice
1 Cup Onions, Chopped	2 Teaspoon Ginger Root, Grated
1/2 Cup Celery And Green Pepper,	1 Tsp Or 1/2 Tsp Cumin And Curry
-Chopped	-Powder
1 Clove Garlic, Minced	1 Tsp Or 1/2 Tsp Ground Coriander
3 Cups Vegetable Broth	-And Chili Powder
3 Cups Sweet Potatoes (about 2	1/2 Tsp Salt
-Potatoes), Cubed And Peeled	1/4 Tsp Black Pepper
1 Can Tomatoes (19oz), Drained And	1/4 Cup Raisins (optional)
-Cut Up	2 Tablespoon Light Peanut Butter
1 Can Chick Peas (19oz), Drained	2 Tablespoon Fresh Parsley, Chopped
-And Rinsed

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 all remaining ingredients, except raisins, peanut butter, and parsley. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.
Stir in raisins, peanut butter, and parsley. Mix well. Simmer for 5 more minutes. Serve hot.