Prep Time 15 minutes
1 tablespoon vegetable oil
2 cups sliced onions
2 cloves garlic, minced
1 pound sweet potatoes, peeled and cut into ¼-inch half-slices
1 large tomato, coarsely chopped (1 ½ cups)
½ cup raisins
½ teaspoon ground cinnamon
½ teaspoon crushed red pepper
1 can (10 ½ ounces) Campbell’s condensed chicken broth
½ cup water
1 can (about 15 ounces) chic peas, rinsed and drained
4 cup coarsely chopped spinach
Heat oil in skillet. Add onions and garlic. Cook until onion is tender.
Add potatoes and tomatoes, Cook 5 minutes, Add raisins, cinnamon, pepper, broth and water; heat to a boil. Cover and cook over low heat 15 minutes. Add chick peas and spinach. Heat through. Serve over rice or couscous, if desired.
–Prepared with our help at St. Lydia’s by Aaron on March 17, 2013