I was going to title this blog entry “Moroccan Hash” but thought better of it..

 

Actually, yesterday’s recipe from Campbell’s Kitchen was called:

West African Vegetable Stew

1 TBS vegetable oil

2 C sliced onion

2 cloves garlic, minced

1 LB sweet potatoes, peeled and cut into 1/4" half-slices

1 large tomato, coarsely chopped

1/2 C raisins

1/2 tsp. ground cinnamon

1/2 tsp. crushed red pepper

1 can (10 1/2 oz.) Campbell's® Chicken Broth

1/2 C water

1 can (about 15 oz.) chick peas (garbanzo beans), rinsed and drained

4 C coarsely chopped spinach

 

Heat the oil in a skillet; add onion and garlic. Cook until onion is tender. Add potatoes and tomatoes; cook for five minutes. Add raisins, cinnamon, red pepper, broth and water. Heat to a boil; cover and cook over low heat for fifteen minutes. Add chick peas and spinach; heat through. Serve over cooked rice or couscous, if desired. Serves six.

The addition of the sweet potatoes probably gives the dish a rather interesting taste, although I might be tempted to add some sort of meat – shredded beef or chicken (and I would defiantly exclude the damned raisins).