West African Vegetable Stew
Tired of making the same old meat and potatoes stew? Here's a deliciously different vegetable stew that features an unusual combination of sweet and savory ingredients that blend together beautifully with mouthwatering results.
Ingredients
1 tablespoon vegetable oil
2 large onion, sliced (about 2 cups)
2 cloves garlic, minced
1 pound sweet potato, peeled, cut in half lengthwise and cut into 1/4-inch slices
1 large tomato, coarsely chopped (about 2 cups)
0.5 cup raisins
0.5 teaspoon ground cinnamon
0.5 teaspoon crushed red pepper
1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
0.5 cup water
1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
4 coarsely chopped fresh spinachleaves
6 cups Hot cooked white riceor couscous
2 large onion, sliced (about 2 cups)
2 cloves garlic, minced
1 pound sweet potato, peeled, cut in half lengthwise and cut into 1/4-inch slices
1 large tomato, coarsely chopped (about 2 cups)
0.5 cup raisins
0.5 teaspoon ground cinnamon
0.5 teaspoon crushed red pepper
1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
0.5 cup water
1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
4 coarsely chopped fresh spinachleaves
6 cups Hot cooked white riceor couscous
Instructions
Heat the oil in a 12-inch skillet over medium heat. Add the onion and garlic and cook until the onion is tender.
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.
Stir in the chickpeas and spinach and cook until the spinach is wilted. Serve with the rice, if desired.
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.
Stir in the chickpeas and spinach and cook until the spinach is wilted. Serve with the rice, if desired.
West African Vegetable Stew
Tired of making the same old meat and potatoes stew? Here's a deliciously different vegetable stew that features an unusual combination of sweet and savory ingredients that blend toge...
Directions
Print
Heat the oil in a 12-inch skillet over medium heat. Add the onion and garlic and cook until the onion is tender.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.Stir in the chickpeas and spinach and cook until the spinach is wilted. Serve with the rice, if desired.
Ingredients
1 tablespoon vegetable oil2 large onion, sliced (about 2 cups)2 cloves garlic, minced1 pound sweet potato, peeled, cut in half lengthwise and cut into 1/4-inch slices1 large tomato, coarsely chopped (about 2 cups)0.5 cup raisins0.5 teaspoon ground cinnamon0.5 teaspoon crushed red pepper1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth0.5 cup water1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained4 coarsely chopped fresh spinachleaves6 cups Hot cooked white riceor couscous
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