Becky Luigart-Stayner
6 servings (serving size: about 1 1/3 cups)

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.

How to Make It

Step 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.

Step 2

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

Ratings & Reviews

staira1's Review

July 15, 2012
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.