west african vegetable stew

1 tablespoon vegetable oil 2 cups sliced onions 2 cloves garlic, minced 1 pound sweet potato, peeled and cut into 1/4-inch half slices 1 large tomato, coarsely chopped 1/2 cup raisins

1/2 teaspoon ground cinnamon 1/2 teaspoon crushed red pepper 1 (10.5 ounce) can Campbell's® Condensed Chicken Broth 1/2 cup water 1 (15 ounce) can chick peas (garbanzo beans), rinsed and drained 4 cups coarsely chopped spinach

Directions:

1.	Heat oil in skillet. Add onion and garlic. Cook until onion is tender.
2.	Add potatoes and tomatoes. Cook 5 minutes. Add raisins, cinnamon, red pepper, broth and water. Heat to a boil. Cover and cook over low heat 15 minutes.
3.	Add chickpeas and spinach. Heat through. Serve over cooked rice or couscous, if desired.