Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light September 2006


Credit: Becky Luigart-Stayner

Recipe Summary

6 servings (serving size: about 1 1/3 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

340 calories; calories from fat 33%; fat 12.5g; saturated fat 3.5g; mono fat 6g; poly fat 1.9g; protein 21g; carbohydrates 36.4g; fiber 6.5g; cholesterol 52mg; iron 3.4mg; sodium 781mg; calcium 105mg.