This hearty stew gets subtle nutty flavor from almond butter stirred in at the end. Peanut butter works well, too. The use of sweet potatoes and nut butter lends the stew African flavor. Serve over couscous or hot cooked rice.
1 teaspoon olive oil
2 cups chopped onion
2 tablespoons grated peeled fresh ginger
1/2 teaspoon ground red pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
4 garlic cloves, minced
1/2 cup water
2 1/4 cups (1-inch) cubed peeled sweet potato
1 cup fat-free, less-sodium chicken broth
1 (28-ounce) can whole peeled tomatoes, drained and coarsely chopped
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
Heat olive oil in a large Dutch oven lightly coated with cooking spray over medium-high heat. Add onion and next 8 ingredients (through garlic); sauté 5 minutes or until onion is tender. Stir in 1/2 cup water, scraping pan to loosen browned bits. Add potato; sauté for 5 minutes. Stir in broth, tomatoes, and chickpeas; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.
Stir in Pork Carnitas and raisins; simmer, uncovered, 10 minutes or until mixture thickens slightly. Remove from heat; stir in almond butter.
This is a very hearty, savory stew. Everyone liked it, even those who typically don't like sweet potatoes. To save money we baked a less expensive pork roast that was on sale rather than the boston butt roast which would have cost us an arm and a leg. I will probably make this again to the delight of all.
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