12. West African Vegetable Stew
Ingredients
- 1 tablespoon vegetable oil
- 2 cups onions, sliced into 1/4-inch crescents
- 2 large cloves garlic, minced
- 1 pound sweet potato, peeled and chopped into 1/4-inch half slices (about the size of a checker)
- 1 large tomato, seeded and chopped
- 1/2 cup raisins
- 1 teaspoon cinnamon
- 1/2 to 1 teaspoon cayenne pepper
- 3 cups low-sodium, reduced fat chicken or vegetable broth
- 1 14.5-ounce can chickpeas, drained and rinsed
- 3 cups frozen chopped spinach
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
Instructions
- In a large nonstick skillet, heat oil over medium high. Add onion and cook 8 or 9 minutes, until very tender, stirring occasionally. Add garlic. Saute 30 to 60 seconds, until fragrant.
- Add sweet potato and tomato. Saute 5 minutes. Add raisins, cinnamon, cayenne, and broth. Turn heat to high and bring to a boil. Once boiling, cover, drop heat to low, and simmer for 15 minutes.
- Uncover. Jack heat up to medium. Add chickpeas and spinach, stirring to combine. Cook until spinach is totally thawed and chickpeas are warmed through. Add the 1 teaspoon salt and a little black pepper, if you so desire. Serve with rice, couscous, or any fun grain you can think of.
