Pork Stew with Chickpeas and Sweet Potatoes

Ingredients

• 1 teaspoon olive oil
• Cooking spray
• 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
• 2 cups Pork Carnitas
• 1/4 cup golden raisins
• 1 tablespoon almond butter or peanut butter

Preparation

1. 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.
2. Stir in Pork Carnitas and raisins; simmer, uncovered, 10 minutes or until mixture thickens slightly. Remove from heat; stir in almond butter.