West African Vegetable Stew

Campbell's West African Vegetable Stew Recipe

Tired of making the same old meat and potatoes stew?  Here's a deliciously different vegetable stew that features an usual combination of sweet and savory ingredients that blend together beautifully with mouthwatering results.

At a glance


15 min.


45 min.



Servings: 1 cup each

Cook: 30 min.

Made With

  • Campbell’s® Condensed Chicken Broth

    Campbell’s® Condensed Chicken Broth

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What You'll Need

1 tablespoon vegetable oil
2 large onions, 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)
1/2 cup raisins
1/2 teaspoon ground cinnamon
1/2 teaspoon crushed red pepper
1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
1/2 cup water
1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
4 coarsely chopped fresh spinach leaves
6 cups Hot cooked white rice or couscous

How to Make It

  • 1

    Heat the oil in a 12-inch skillet over medium heat. Add the onion and garlic and cook until the onion is tender.

  • 2

    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.

  • 3

    Stir in the chickpeas and spinach and cook until the spinach is wilted.  Serve with the rice, if desired.

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