West African Vegetable Stew

Take a break from rich holiday foods with this wonderful vegetable stew.
Full of flavorful sweet potatoes, chickpeas and spinach accented with a
touch of cinnamon, it makes a delightfully different dinner.

West African Vegetable Stew
from Campbell's Kitchen

Prep Time: 15 min.
Cook Time: 30 min.

1 tablespoon vegetable oil
2 large onions, sliced (about 2 cups)
2 cloves garlic, minced
1 pound sweet potatoes, peeled, cut in half lengthwise and cut into
1/4-inch slices
1 large tomato, coarsely chopped (about 2 cups)
1/2 cup raisins
1/2 teaspoon ground cinnamon
1/2 teaspoon crushed red pepper
1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth
1/2 cup water
1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
4 coarsely chopped fresh spinach leaves
Hot cooked rice *or* couscous

1. Heat the oil in a 12-inch skillet over medium heat. Add the onion and
garlic and cook until the onion is tender.

2. Add the potatoes and tomatoes to the skillet and cook for 5 minutes.
Stir in the raisins, cinnamon, red pepper, broth and water and heat to a
boil. Reduce the heat to low. Cover and cook for 15 minutes or until
the potatoes are tender.

3. Stir in the chickpeas and spinach and cook until the spinach is
wilted. Serve with the rice, if desired.
Makes: 6 servings (about 1 cup each).

Kitchen Clip
                              Couscous, a staple in North African cooking, is actually tiny
balls of pasta. Find it at the grocery store in the same aisle as rice
and grains.
Received on Wed Dec 29 16:51:34 2010