African Vegetable Stew


  • 1 large onion
  • 1 garlic clove
  • 1 tbsp olive oil
  • 2 sweet potatoes
  • 6 fresh tomatoes (or 425g can)
  • 400g can chickpeas
  • 100g raisins
  • Salt and pepper to taste
  • A few drops of Tabasco sauce
  • 1 bunch spinach
  • 100g uncooked rice
  • 250ml water


  • Peel and chop the onion finely. Peel and crush the garlic.
  • Fry the onion and garlic in the olive oil for 2 – 3 minutes.
  • Either peel the sweet potatoes, or scrub them well with a vegetable brush, then cut them into cubes.
  • Chop tomatoes if using fresh.
  • Drain and rinse the chickpeas.
  • Add the chickpeas, raisins, sweet potatoes, tomatoes, salt and pepper to the fried onion.
  • Thoroughly wash the spinach, trim the stems if necessary and chop. Add to the vegetable mix.
  • Cook for a couple of minutes.
  • Make a well in the centre of the mixture in the saucepan. Put the rice and water in the well and pat down until it is wet.
  • Cover and cook until the rice is soft or for about 20 – 25 minutes.
african stew

More recipes:

  • Child Friendly Medway
  • Department for Education
  • Medway Council

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