We’ve been thinking about and praying for Africa for a long time now, and last night we had a Ugandan fundraiser where we served African food. I’ve tried some other recipes, but didn’t like them well enough to serve them again. This one, though, is very good and I was pleased to serve it there. I’m sure I’ll be making this again. You can serve this alone, or over rice. (If you want it more soup-y add some extra chicken stock.)
- 2 medium onions, roughly chopped
- 1 tablespoon olive oil
- 2 tsp garlic
- 2 cans garbanzo beans
- 3 medium sweet potatoes (about 1.5-2 pounds), diced
- 4 cups frozen spinach, chopped
- 28 ounces tomatoes (2 small or one large can)
- 1 cup raisins
- 4 cups chicken stock (or vegetable stock if you want it vegetarian)
- 2 tsp cinnamon
- 1/2-1 tsp cayenne pepper
- 1 tsp salt (or more to taste)
Heat olive oil in a small skillet. Add onions and saute 3-5 minutes, or until softenend.
In a crock pot, combine onions and all other ingredients. Cook on low 3-4 hours, or on high 2-3 hours.
Alternately, if you don’t have that much time, combine all ingredients except sweet potatoes. Instead, cook the sweet potatoes in boiling water about 8-10 minutes. Add to mixture and heat through.