Chickpea and Spinach Stew

Ingredients

• 2 tbsp Mello-Kreem Spread
• 2 cups cooked chickpeas
• ¼ cup red onion, medium chop
• 1 small, sweet potato, peeled and chopped small
• 2 cloves garlic, minced
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp smoked paprika
• 2 tbsp tomato paste
• 1 tbsp brown sugar
• ½ cup raisins
• Handful of spinach, roughly chopped

Instructions

1. In a shallow saucepan, add the Mello-Kreem Spread and melt on medium heat. Add the onion and garlic and sauté for about 5 minutes.
2. Turn the heat to low and add the cumin and smoked paprika, followed by the tomato paste and sweet potato. Stir until all the ingredients are evenly coated.
3. Add the chickpeas, raisins, sugar and enough water to just cover the chickpeas.
4. Simmer for 15 minutes or until sweet potato has cooked through and stew has thickened. Season with salt and pepper.
5. Turn off the heat and stir in chopped spinach.
6. Serve with white rice and enjoy.