Source: Campbell’s Kitchen

Yield: 6 servings

Ingredients

• Water: 1/2 Cups
• Chickpeas or garbanzo beans, rinsed and drained: 15 Ounces
• Condensed chicken broth: 10 1/2 Ounces
• Ground cinnamon: 1/2 Teaspoons
• Large tomato, coarsely chopped: 1 Each
• Crushed red pepper: 1/2 Teaspoons
• Raisins: 1/2 Cups
• Sweet potato, peeled and cut into 1/4″ half-slices: 1 Pounds
• Cloves garlic, minced: 2 Each
• Sliced onions: 2 Cups
• Vegetable oil: 1 Tablespoons
• Coarsely chopped spinach: 4 Cups

=Instructions=

Heat oil in skillet. Add onion and garlic. Cook until onion is tender.
Add potatoes and tomatoes. Cook 5 minutes. Add raisins, cinnamon, red pepper, broth and water. Heat to a boil. Cover and cook over low heat 15 minutes.
Add chickpeas and spinach. Heat through. Serve over cooked rice or couscous, if desired.