Wednesday, September 5, 2012

West African Vegetable Stew

      I am trying to type this entry while I am scarfing down a big bowl of this amazing West African Vegetable Stew and it is not easy.  A winning recipe from Campbell's, not only is it loaded with healthy ingredients, the flavor is amazing.  The sweetness of the potatoes and cinnamon combined with the heat from the peppers will lull you into a warm, happy place.  I made this in my 10 inch dutch oven with a full compliment of coals on the bottom and the lid covered with 22-24 briquettes.  It cooks in no time flat, just be sure you cut thin slices of the sweet potato.  Get all your veggies of the day in one bowl, serve it over some rice and you'll be fully satisfied.

West African Vegetable Stew
1 Tblsp vegetable OR olive oil
2 large onions, sliced (about 2 cups)
1 lb. sweet potatoes, peeled, cut in half lengthwise and cut into 1/4 inch slices
1 large tomato, coarsely chopped
1/2 cup raisins
1/2 tsp ground cinnamon
1/2 tsp crushed red pepper
1 14.5 oz. can chicken OR vegetable broth
1 15 oz. can chickpeas, rinsed and drained
4 cups coarsely chopped fresh spinach leaves
Hot cooked rice or couscous

     Lightly oil or spray dutch oven.
     Saute onion and garlic in olive oil over a full spread of coals until onion has softened.
     Add the potatoes and tomatoes to the dutch oven and cook for 5 minutes.
     Stir in the raisins, cinnamon, red pepper, chickpeas and broth.
     Cover with as many coals on the lid as needed to keep stew at a steady simmer.
     Cook for 20 minutes or until potatoes are tender.
     Stir in the spinach, cover and cook 3-5 minutes or until spinach has wilted.
     Serve with rice or couscous, if desired.
     Makes 4-5 servings.

Saute onions over a full compliment of coals until softened

Cook sweet potato and tomato over high heat for 5 minutes

Add chickpeas, raisins, cinnamon, red pepper flakes and broth

Simmer until sweet potato has softened then add spinach

This vegetarian stew has it all 

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