African Stew

Had some end of season Swiss Chard from the garden so I made this stew.
AFRICAN VEGETABLE STEW: “A spicy vegetable stew”

1 medium onion,chopped
1 bunch Swiss chard
1 can garbanzo beans 16oz
1/2 cup raisins
1/4 to 1/2 cup uncooked rice
several fresh tomatoes (16 oz canned tomatoes)
1 clove garlic (or more to taste)
3/4 cups water
2 yams sliced thick
salt and pepper to taste (about 1 tsp)
Tabasco sauce 3/4 tsp

Cook onion, garlic, and white stems of chard until barely limp. Add chopped greens and fry a bit.
Cook yams separately and add at end of cooking.
Add garbanzos, raisins, tomatoes, water, salt, and pepper. Cook a couple of minutes.
Make a well in the center of the mixture in the pot. Put the rice in the well and pat it down until it’s wet. Cover and cook until rice is done -about 25 minutes.
Add Tabasco sauce


Do you put it in oven after you add the rice, so it doesn’t burn on the bottom?

Cooked on stove top with a slow simmer and cover on pot. There’s enough water in pot so it shouldn’t burn.

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