West African Vegetable Stew Recipe - Allrecipes.com
West African Vegetable Stew Recipe
  • READY IN 45 mins

West African Vegetable Stew

Recipe by  

"Sweet potatoes, chickpeas, tomato, onion and spinach all simmer together with raisins, cinnamon and Campbell's® Condensed Chicken Broth for a vegetable stew that's memorable and delicious."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Heat oil in skillet. Add onion and garlic. Cook until onion is tender.
  2. Add potatoes and tomatoes. Cook 5 minutes. Add raisins, cinnamon, red pepper, broth and water. Heat to a boil. Cover and cook over low heat 15 minutes.
  3. Add chickpeas and spinach. Heat through. Serve over cooked rice or couscous, if desired.
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Reviews More Reviews

Most Helpful Positive Review
Nov 05, 2008

This recipe turned out really well. After adding the 10 oz. of broth and the 1/2 cup of water, there wasn't enough liquid to cover the potatoes while simmering. I added half a carton of chicken broth, along with some extra cinnamon and red pepper flake. My boyfriend and I liked it, but we agreed that it was a little bland. Next time, I'll add salt, pepper, and more garlic. The sweet potatoes were perfectly cooked, tender without being squishy. Yum!

 
Most Helpful Critical Review
Dec 08, 2011

I put a four sliced chicken breasts into this stew along with the given recipe. This stew is ok. The broth is relatively bland but if you add some spices (sweet basil, cumin, coriander), heat (habenero or serrano, I could barely notice the crushed red pepper), and salt (so important, as I cannot stress enough how the broth tasted like water). Note that I increased the amount of red pepper by 50 percent and used the specific campbell's 10.5 oz chicken broth. This stew must be infused with intense spices and sensations. Even when done, the character of the stew is ambiguous. A blank slate for your inventive or conservative spicing! I recommend cooking this stew as given in the recipe (the cinnamon and vegetables makes your house smell amazing) and then spicing afterwards to taste.

 
Oct 08, 2009

YUM! although this recipe sounded a little odd, it was absolutely delicious. I added about a tsp of brown sugar and a whole tsp of cinnamon, as well as a little extra pepper and nutmeg to boost the sweet potato's flavor. cherry tomatoes work just as well as one large tomato, just make sure to use a heaping handful. I also substituted low sodium organic vegetable broth instead of chicken broth to make this vegan friendly. i'm going to make it again for Thanksgiving!

 
Mar 28, 2011

I had all of the appropriate veggies at home and wanted something new to do with them. This fit the bill perfectly! The only modification was to use 1 1/2 cups of Organic Vegetable broth as the liquid. Thank you for a unique and wonderful stew that will be made often!

 
Jan 12, 2011

It was a cold, rainy night and my husband was coming home wet and miserable. As soon as he hit the front door and got a wiff of what's cooking, his demeanor changed. He took time to email the recipe to his vegetarian friends after wolfing down half his plate. (They'll work out the chicken broth.) I had to sub petit cut canned tomatoes and frozen spinach and it turned out fine. It's a great meal and we can't wait to have it again.

 
Feb 24, 2011

Excellent recipe. Used dried chick peas and black beans that I soaked. Placed all ingredients in crock pot for the day. Also omitted the chicken broth (to avoid msg) added some more salt and cinnamon. Used swiss chard only because I didn't have spinach.

 
Mar 16, 2009

Very good, especially considering how nutritious it is! I didn't have red pepper, so I used paprika - as I made it, I thought it could use a little more umphf. Perhaps the pepper would have helped; I may experiment with other spices in the future.

 
Apr 22, 2009

Even better with cashews and served on brown rice.

 

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Nutrition

  • Calories
  • 216 kcal
  • 11%
  • Carbohydrates
  • 42.3 g
  • 14%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 3.6 g
  • 5%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 521 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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