Ingredients
1 Tbsp vegetable oil
2 large onion, sliced (about 2 cups)
2 clove garlic, minced
1 lb sweet potato, peeled, cut in half lengthwise and cut into 1/4-inch slices
1 large tomato, coarsely chopped (about 2 cups)
½ cup raisin
½ tsp ground cinnamon
½ tsp crushed red pepper
1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth
½ cup water
1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
4 coarsely chopped fresh spinach leaves
hot cooked rice or couscous
2 large onion, sliced (about 2 cups)
2 clove garlic, minced
1 lb sweet potato, peeled, cut in half lengthwise and cut into 1/4-inch slices
1 large tomato, coarsely chopped (about 2 cups)
½ cup raisin
½ tsp ground cinnamon
½ tsp crushed red pepper
1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth
½ cup water
1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
4 coarsely chopped fresh spinach leaves
hot cooked rice or couscous
Directions
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.
