Tired of making the same old meat and potatoes stew? Here's a deliciously different vegetable stew that features an unusual combination of sweet and savory ingredients that blend together beautifully with mouthwatering results.
cost per recipe: $7.66
The price is determined by the national average.
tablespoon vegetable oil
large onion, sliced (about 2 cups)
cloves garlic, minced
pound sweet potato, peeled, cut in half lengthwise and cut into 1/4-inch slices
large tomato, coarsely chopped (about 2 cups)
teaspoon ground cinnamon
teaspoon crushed red pepper
can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
coarsely chopped fresh spinachleaves
cups Hot cooked white riceor couscous
Heat the oil in a 12-inch skillet over medium heat. Add the onion and garlic and cook until the onion is tender.
Add the potatoes and tomatoes to the skillet and cook for 5 minutes. Stir in the raisins, cinnamon, red pepper, broth and water and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
Stir in the chickpeas and spinach and cook until the spinach is wilted. Serve with the rice, if desired.