Healthy & Delicious: West African Vegetable Stew Recipe

• 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

1. 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.
2. 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.
3. 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.

vegetable oil, onions, garlic, sweet potato, tomato, raisins, cinnamon, cayenne pepper, lowsodium, chickpeas, spinach, kosher salt, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2010/05/west-african-vegetable-stew-recipe.html (may not work)