Sweet Potato Stew

3 tbsp best-quality olive oil
2 cups sweet onion, chopped
3 cloves garlic, minced
3/4 cup low-sodium vegetable
1/2 tsp tumeric
1 tsp cinnamon
3/4 tsp curry powder
1/4 tsp cumin
1/4 tsp ground nutmeg
1/4 tsp garam masala
3/4 tsp sea salt
3/4 tsp freshly ground black pepper
4 sweet potatoes, peeled and cut into 2 inch cubes
1 large red bell pepper, seeds and ribs removed, coarsely chopped
1 purple eggplant cubed
2 chicken breasts, cooked and cut into 1 inch cubes
2 cups canned chickpeas, rinsed and drained
3 cups canned, diced plum tomatoes
3/4 cup raisins
fresh cilantro

Heat olive oil in large saucepan. Place onions and garlic in heated oil and cook, covered until translucent, about 8 minutes. Remember to add a little chicken stock to keep vegetables from sticking. Stir in all spices. Continue cooking for 3 minutes. Add all vegetables and cooked chicken and bring to a boil. Reduce heat to a simmer and cook for 5 more minutes. Add chickpeas, tomatoes and raising. Simmer until sweet potatoes are tender. Ladle into bowls and garnish with chopped cilantro before serving.