Cooking Directions

• Heat the oil in a 12-inch skillet over medium heat. Add the onion and garlic and cook until the onion is tender.
• Add the potatoes and tomatoes to the skillet and cook for 5 minutes. Stir in the raisins, cinnamon, red pepper, broth and water and heat to a boil. Reduce the heat to low.  Cover and cook for 15 minutes or until the potatoes are tender.
• Stir in the chickpeas and spinach and cook until the spinach is wilted.  Serve with the rice, if desired.

Ingredients

• 1 tablespoon vegetable oil
• 2 large onion, sliced (about 2 cups)
• 2 cloves garlic, minced
• 1 pound sweet potato, peeled, cut in half lengthwise and cut into 1/4-inch slices
• 1 large tomato, coarsely chopped (about 2 cups)
• 0.5 cup raisins
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon crushed red pepper
• 1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
• 0.5 cup water
• 1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
• 4 coarsely chopped fresh spinachleaves
• 6 cups Hot cooked white riceor couscous