African Vegetable Stew

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)
  • pepper

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.

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