West African Vegetarian Vegetable Stew Recipe

 West African Vegetarian Vegetable Stew

 

This is one of my family’s favorite stew recipes.  It’s stocked with robust flavors that will take you away from traditional stews.

For people on the go with no time to cook something spectacular, this one pot dish will have you looking like a chef. 

Serve it by itself, with rice or Chinese noodles.  Left overs can easily be frozen in one quart containers.

 

Enjoy our Favored Cooking 

For more one pot recipes you may like one of my favorite cookbooks from Campbell's soups. 

More than 400 recipes in a 5 ring binder.  Browse through 22 chapters for any size menu from appetizers, grilling, casseroles, desserts and fun snacks for the kids.

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Recipe Details

Prep to Table: 45 minutes

One Stock Pot or 12” Skillet

Serves 4-6

Ingredients

1 tablespoon vegetable oil

2 large sliced onions (2 cups)

2 minced garlic cloves

1 pound sweet potatoes peeled and diced

1 large tomato chopped (2 cups)

1/2 cup raisins

1/2 teaspoon of ground cinnamon

1/2 teaspoon crushed red pepper

14 oz. of vegetable broth

15 oz. can low salt Garbanzo beans drained and rinsed

4 cups chopped fresh spinach leaves

Directions

1.     Heat oil in a 12 inch skillet over medium heat. Add onion and garlic. Cook until tender.

2.     Add potatoes, tomatoes and cook for 5 minutes. Stir in raisins, cinnamon, pepper, broth and heat until it boils. Turn down heat to low setting. Cover and cook for additional 15 minutes.

3.     Stir in garbanzo beans, spinach. Cook until spinach is wilted. Can be served over cooked rice or noodles. 

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