African Vegetable Stew

1 Onion (very large), chopped
1 Swiss chard bunch
1 cn Garbanzo beans (known also as chick peas, ceci, etc.)
1/2 c Raisins
1/2 c Rice, raw
2 Yams
Several fresh tomatoes (or large can)
1 Garlic clove (or more to taste)
Salt and pepper, to taste
Tabasco sauce, to taste

Fry onion, garlic and white stems of chard until barely limp. Add chopped greens and fry a bit.

Either peel the yams or scrub them well with a vegetable brush, then slice them into thick slices. Add garbanzos, raisins, yams, tomatoes, 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 to taste.

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