Pork Stew With Chickpeas And Sweet Potatoes

• 1 teaspoon olive oil
• Cooking spray
• 2 cups chopped onion
• 2 tablespoons grated peeled fresh ginger
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 4 garlic cloves, minced
• 1/2 cup water
• 2 1/4 cups (1-inch) cubed peeled sweet potato
• 1 cup fat-free, less-sodium chicken broth
• 1 (28-ounce) can whole peeled tomatoes, drained and coarsely chopped
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1/4 cup golden raisins
• 1 tablespoon almond butter or peanut butter

1. Heat olive oil in a large Dutch oven lightly coated with cooking spray over medium-high heat. Add onion and next 8 ingredients (through garlic); saute 5 minutes or until onion is tender. Stir in 1/2 cup water, scraping pan to loosen browned bits. Add potato; saute for 5 minutes. Stir in broth, tomatoes, and chickpeas; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.
2. Stir in Pork Carnitas and raisins; simmer, uncovered, 10 minutes or until mixture thickens slightly. Remove from heat; stir in almond butter.

olive oil, cooking spray, onion, fresh ginger, ground red pepper, ground cumin, ground allspice, ground nutmeg, ground cinnamon, salt, garlic, water, chicken broth, tomatoes, chickpeas, golden raisins, almond butter

Taken from www.myrecipes.com/recipe/pork-stew-with-chickpeas-sweet-potatoes (may not work)