Sunday, February 26, 2012

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
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.

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