Recipe by Campbell's Kitchen
"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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sweet potato, peeled and cut into 1/4-inch half slices
tomato, coarsely chopped
crushed red pepper
1 (10.5 ounce) can
Campbell's® Condensed Chicken Broth
1 (15 ounce) can
chick peas (garbanzo beans), rinsed and drained
coarsely chopped spinach
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!
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.
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!
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!
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.
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.
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.
Even better with cashews and served on brown rice.
* Percent Daily Values are based on a 2,000 calorie diet.
West African Vegetable Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 32
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